Mexican

Mexican Chicken and Rice Soup takes 7 minutes to prepare.

Mexican Chicken and Rice Soup takes 30 minutes to cook.

Mexican Chicken and Rice Soup makes 4 servings.

The ingredients for Mexican Chicken and Rice Soup are:

3-4 oz Chicken Breast (3 oz yields a 3 pt serving; 4 oz, 4 pts)
2 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
salt and pepper to taste
1 garlic clove, crushed
1 tsp lime juice
1/2 cup fat free chicken stock

2 carrots, finely sliced
2 stalks celery, finely chopped
1/4 cup rice
1 14 oz. can tomato sauce
6 cups fat free chicken stock

1/2 cup chopped onion
1/2 cup chopped cilantro
lime juice

Here is how you make Mexican Chicken and Rice Soup:

Put the chili powder, cumin, oregano, salt and pepper (and a dash of cayenne if you like) on a plate or in a wide bowl, mix together. Lay the the chicken on the spice mixture and turn to coat completely.Put the garlic and lime juice in the chicken stock.Put the chicken in a preheated pan coated w/nonstick spray and brown on both sides, 3-4 minutes total. Pour the chicken stock mixture in the pan, bring to boil and reduce heat to simmer for 10 minutes or until chicken is cooked through but not dry. Turn up pan and reduce liquid to pour over chicken after it's shredded for extra flavor (I find this way the soup needs very little seasoning at the end.)Shred chicken with 2 forks into small 1/2 inch pieces, set aside.In a large pot, bring the next 5 ingredients to a boil, reduce to simmer and cook until veggies and rice are tender. Add shredded chicken, season to taste.Add chopped onion, cilantro and lime juice and serve. Serving size is 2 cups.

The nutritional information for Mexican Chicken and Rice Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 284.8

• Total Fat: 5.9 g
• Cholesterol: 45.0 mg
• Sodium: 1,254.1 mg
• Total Carbs: 33.0 g
• Dietary Fiber: 4.6 g
• Protein: 25.7 g

Mexican Chicken and Rice Soup is Mexican cuisine.