Mexican Chicken Soup

By cook_kjacook_kja

5 points per serving
Cal 245: Fat 3.6: Protein 25.6: Carbohydrates 26.5: Fiber 2.5: Cholesterol 49mg: Sodium 816 mg

Ingredients

• 5 C fat-free, less sodium chicken broth
• 1 1/2 C bottled thick & chunky salsa (Pace mild)
• 1-9 oz pkg frozen, diced, cooked chicken breast, thawed (or make your own)
• 1 C rinsed, drained and no-salt added canned black beans (S&W Caribbean Style)
• 1 C uncooked instant rice
• 1/4 C chopped fresh cilantro
• 2 Tbsp fresh lime juice
• 4/3 C coarsely crushed low-fat baked tortilla chips (Pedrinos Reduced Fat)

Details

Servings 6
Preparation time 10mins
Cooking time 18mins

Preparation

Step 1

Bring broth and salsa to a boil in a large, heavy saucepan over high heat. Add chick, beans and rice; cover, reduce heat to low and cook 8 minutes or until rice is tender. Remove from heat; stir in cilantro and lime juice.


Spoon soup evenly into bowls. Sprinkle each serving with 2 Tbsp chips.

Soup is better the next day.