Guest guest Posted June 1, 2004 Report Share Posted June 1, 2004 > Easy Mexican Soup > Serves 4 > > 1 boil-in-bag rice packet > 2 (14 oz) cans low-fat reduced sodium chicken broth > 8 oz frozen cooked cubed chicken breast meat > 1 (10.5 oz) can tomatoes with green chilies, Mexican-style, drained > 1/4 cup chopped cilantro leaves > 1/2 medium avocado, diced > 1-2 medium limes, cut in wedges > > In a medium saucepan, cook rice according to > directions on package, omitting any salt or fats. > When cooked, place rice in a separate bowl and set aside. > > Discard water for rice and add chicken broth to > saucepan. Bring to a boil, add frozen chicken, > and return just to a boil. Reduce heat and simmer > 2 minutes to heat chicken thoroughly. > > To serve, place 1/2 cup rice in the bottom of > 4 individual shallow soup bowls, spoon 3/4 cup > chicken around the mound of rice, top rice with > 2 tablespoons tomatoes and 1 tablespoon cilantro, > and sprinkle 2 tablespoons avocado around sides. > Squeeze lime over all. > > Calories 234;Fat 6g;Chol 48mg;Sodium 350mg;Carb 25g;Fiber 2g;Protein 21g > Exchanges: 1-1/2 Starch,2 Very Lean Meat, 1 Fat > > Quote Link to comment Share on other sites More sharing options...
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