Chicken With Rice Soup (Low Fat Recipe) Recipe
Servings: 8
Ingredients
- 2 can Swanson Chicken Broth - (14 1/2 ounce ea)
- 1 med carrot sliced
- 1/2 c. frzn whole kernel corn
- 1 c. Pace Picante Sauce
- 1/4 tsp garlic pwdr or possibly 2 cloves garlic chopped
- 1 can kidney beans - (abt 15 ounce) liquid removed
- 1 1/2 c. cubed cooked chicken or possibly 2 cans Swanson Premium Chunk White Chicken - (5 ounce ea), liquid removed
- 1 1/2 c. warm cooked rice
Directions
- In large saucepan mix broth, carrot and corn. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 5 min or possibly till vegetables are tender.
- Add in picante sauce, garlic pwdr, beans and chicken and heat through.
- Place rice in individual bowls. Ladle soup into bowls.
- This recipe yields 8 servings.
- Comments: For 1 1/2 c. cubed cooked chicken, in medium saucepan over medium heat, in 4 c. boiling water, cook 3/4 lb. skinless, boneless chicken breasts or possibly thighs, cubed, 5 min or possibly till chicken is no longer pink.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 8 servings | |
| Calories 174 | |
| Calories from Fat 47 | 27% |
| Total Fat 5.23g | 7% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 889mg | 37% |
| Potassium 280mg | 8% |
| Total Carbs 21.19g | 6% |
| Dietary Fiber 4.6g | 15% |
| Sugars 3.82g | 3% |
| Protein 10.37g | 17% |
