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  • Chicken With Rice Soup (Low Fat Recipe)

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    Chicken With Rice Soup (Low Fat Recipe)
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 can Swanson Chicken Broth - (14 1/2 ounce ea)
    • 1 med carrot sliced
    • 1/2 c. frzn whole kernel corn
    • 1 c. Pace Picante Sauce
    • 1/4 tsp garlic pwdr or possibly 2 cloves garlic chopped
    • 1 can kidney beans - (abt 15 ounce) liquid removed
    • 1 1/2 c. cubed cooked chicken or possibly 2 cans Swanson Premium Chunk White Chicken - (5 ounce ea), liquid removed
    • 1 1/2 c. warm cooked rice

    Directions

    1. In large saucepan mix broth, carrot and corn. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 5 min or possibly till vegetables are tender.
    2. Add in picante sauce, garlic pwdr, beans and chicken and heat through.
    3. Place rice in individual bowls. Ladle soup into bowls.
    4. This recipe yields 8 servings.
    5. Comments: For 1 1/2 c. cubed cooked chicken, in medium saucepan over medium heat, in 4 c. boiling water, cook 3/4 lb. skinless, boneless chicken breasts or possibly thighs, cubed, 5 min or possibly till chicken is no longer pink.

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