Santa Fe Chicken & Rice Soup

Name: Santa Fe Chicken & Rice Soup
Yield: 10 servings
Ingredients: 4 cups low sodium chicken broth; 1 med carrot, sliced; 6 ozs frozen corn, thawed; 1 1/2 cups long-grain white rice, cooked; 1 cup picante sauce; 1/4 tsp garlic powder; 15 ozs canned dark red kidney beans, drained; 4 ozs chicken breast strips, cooked and cubed

Adapted from Campbell Soup Company

4 cups low sodium chicken broth
1 med carrot, sliced
6 ozs frozen corn, thawed
1 1/2 cups long-grain white rice, cooked
1 cup picante sauce
1/4 tsp garlic powder
15 ozs canned dark red kidney beans, drained
4 ozs chicken breast strips, cooked and cubed

In a stock pot, combine broth, carrots, corn, and cooked rice. Heat to a boil. Cover and simmer over low heat for five minutes, or until vegetables are tender. Add picante sauce, garlic powder, beans, and chicken. Cook until heated through.

Posted: 3/10/2000

Soups & Stews

Rated by 13 users (4.46)

WW Points^* : 3.00

10 servings

Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 176 Calories from Fat 7 (4%)
% Daily Value *
Total Fat 1g	2%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 9g	3%
Sodium 590mg	25%
Potassium 0mg	0%
Total Carbohydrate35g	12%
Dietary Fiber 3g	12%
Sugars 4g
Protein 8g	12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.