Fiesta Chicken Soup
A squeeze of lime juice just before serving enhances the South-of-the-border flavors in this colorful soup, brimming with chicken, vegetables and rice.
Ingredients
1.25 pounds skinless, boneless chicken breast halves, cut into cubes
1 large green pepper or red bell pepper, coarsely chopped (about 1 cup)
2 teaspoons chili powder
1 teaspoon garlic powder
4 cups Swanson® Chicken Broth
1 package (10 ounces) frozen whole kernel corn, thawed (about 2 cups)
1 cup cooked white rice
1 tablespoon chopped fresh cilantro leaves or chopped fresh parsley
6 lime wedge
1 large green pepper or red bell pepper, coarsely chopped (about 1 cup)
2 teaspoons chili powder
1 teaspoon garlic powder
4 cups Swanson® Chicken Broth
1 package (10 ounces) frozen whole kernel corn, thawed (about 2 cups)
1 cup cooked white rice
1 tablespoon chopped fresh cilantro leaves or chopped fresh parsley
6 lime wedge
Instructions
Place the chicken into a large bowl. Season the chicken as desired. Add the pepper, chili powder and garlic powder and toss to coat.
Spray a 4-quart saucepan with vegetable cooking spray and heat over medium heat for 1 minute. Add the chicken mixture and cook until browned, stirring occasionally.
Stir in the broth, corn and rice and 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 with the lime wedges.
Spray a 4-quart saucepan with vegetable cooking spray and heat over medium heat for 1 minute. Add the chicken mixture and cook until browned, stirring occasionally.
Stir in the broth, corn and rice and 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 with the lime wedges.
Fiesta Chicken Soup
A squeeze of lime juice just before serving enhances the South-of-the-border flavors in this colorful soup, brimming with chicken, vegetables and rice.
Directions
Print
Place the chicken into a large bowl. Season the chicken as desired. Add the pepper, chili powder and garlic powder and toss to coat.Spray a 4-quart saucepan with vegetable cooking spray and heat over medium heat for 1 minute. Add the chicken mixture and cook until browned, stirring occasionally.Stir in the broth, corn and rice and 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 with the lime wedges.
Ingredients
1.25 pounds skinless, boneless chicken breast halves, cut into cubes1 large green pepper or red bell pepper, coarsely chopped (about 1 cup)2 teaspoons chili powder1 teaspoon garlic powder4 cups Swanson® Chicken Broth1 package (10 ounces) frozen whole kernel corn, thawed (about 2 cups)1 cup cooked white rice1 tablespoon chopped fresh cilantro leaves or chopped fresh parsley6 lime wedge
Mexi-Mac
This skillet macaroni and cheese gets kick...
Apricot Chicken en Croûte
This elegantly presented dish is surprisi...
Chunky Salsa Cheesecake
A perfect centerpiece for your next party ...
Summer Bruschetta
The fresh flavors of the Tuscan countrysid...