Spicy Chicken and Rice Soup
Serve with baked tortilla chips or cornbread.

Servings: 5

Vegetable cooking spray
1 pound skinless, boneless chicken breast, cut into cubes
1 large green bell pepper, coarsely chopped
2 teaspoons chili powder
1 teaspoon garlic powder
3 1/2 cups reduced sodium chicken broth
1 - 10 ounce package frozen whole kernel corn
1 cup cooked rice
1 teaspoon chopped fresh cilantro leaves or parsley
5 lime wedges

Spray a 3-quart saucepan with cooking spray and heat over medium heat for 1 minute. Add the chicken, pepper, chili powder and garlic powder. Cook for 5 minutes stirring often.

Stir the broth, corn and rice into the saucepan. Heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through. Stir in the cilantro. Serve each serving of soup with 1 lime wedge.

Per Serving: 335 Calories; 2g Fat (5.4% calories from fat); trace Saturated Fat; 34g Protein; 47g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 436mg Sodium. Exchanges: 3 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

 

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