Tex Mex Chicken & Rice Soup
Serve with Cornbread

Serves 6

• 1 medium onion, chopped
• 1 large carrot, peeled and chopped
• 1/2 medium-size red bell pepper, chopped
• 2 teaspoons vegetable oil
• 2 garlic cloves, minced
• 2 cups shredded cooked chicken
• 3/4 cup uncooked white rice
• 2 medium plum tomatoes, chopped
• 1 to 2 tablespoons chopped pickled jalapeño slices
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 8 cups low sodium chicken broth
• 1/4 cup cilantro leaves, chopped
• 2 tablespoons fresh lime juice
• 1 ripe avocado, chopped
• 6 - 6 inch corn tortillas (for strips)

Sauté chopped onion, carrot, and bell pepper in hot oil in a large Dutch oven over medium heat 7 minutes or until vegetables are tender. Add minced garlic,
and sauté 1 minute.

Stir in chicken and next 5 ingredients. Stir in chicken broth. Bring to a boil, reduce heat, and simmer 20 minutes or until rice is tender. Stir in cilantro and
lime juice. Serve with chopped avocado and Tortilla Strips.

Tortilla Strips: Cut 6 (6-inch) corn tortillas into strips, and place on a baking sheet coated with vegetable cooking spray. Spray cooking spray over tops of
strips. Bake at 400° for 10 to 15 minutes or until crisp, stirring occasionally.

Per Serving: 303 Calories; 10g Fat (28.3% calories from fat); 2g Saturated Fat; 32g Protein; 24g Carbohydrate; 4g Dietary Fiber; 40mg Cholesterol; 822mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.

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