Tex Mex Chicken & Rice Soup
Serve with Cornbread
• 1 medium onion, chopped
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,
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
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
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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