Mexican

Mexican Style Chicken Soup with Rice and Veggies is for Soup.

Mexican Style Chicken Soup with Rice and Veggies takes 20 minutes to prepare.

Mexican Style Chicken Soup with Rice and Veggies takes 40 minutes to cook.

Mexican Style Chicken Soup with Rice and Veggies makes 8 servings.

The ingredients for Mexican Style Chicken Soup with Rice and Veggies are:

Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4
Salsa, 2 cup
Yellow Sweet Corn, Canned, .5 can (12 oz) yields
Beans, black, 2 cups
brown rice (1 cup cooked), 1 serving
Chicken Breast, no skin, 2 breast, bone and skin removed
Chicken Broth, 4 cup (8 fl oz)
*Tomatoes, red, ripe, raw, year round average, 1 cup, chopped or sliced
Cilantro, raw, 2 tbsp (optional, season to taste)

Here is how you make Mexican Style Chicken Soup with Rice and Veggies:

Preheat oven to 325. Peel & chop Eggplant, mix with salsa in oven ready dish. Cover and Bake for 25-30 minutes. Cook rice according to package directions. Once eggplant is done cooking, combine all the ingredients, except the rice & cilantro in pot and heat. Adjust the amount of chicken broth as necessary. Bring the ingredients to a boil, then turn the heat down to simmer for 5-10 minutes in order to combine the flavors. Serve over 1/2 cup rice and top with fresh chopped cilantro. Optional: tortilla chips, a dollop of low fat sour cream, chopped black olivesServing Size:?Makes 6-8 servings

The nutritional information for Mexican Style Chicken Soup with Rice and Veggies is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 239.4

• Total Fat: 3.3 g
• Cholesterol: 37.8 mg
• Sodium: 523.6 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 5.7 g
• Protein: 21.6 g

Mexican Style Chicken Soup with Rice and Veggies is Mexican cuisine.

The dietary needs meet for Mexican Style Chicken Soup with Rice and Veggies is Low Fat