Chicken with Rice Soup
Prep: 10 min - Cook: 15 min
2 cans (14 1/2 ounces each) Swanson Chicken Broth
1 medium carrot, sliced (about 1/2 cup)
1/2 cup frozen whole kernel corn
1 cup Pace® Picante Sauce
1/4 teaspoon garlic powder or 2 cloves garlic, minced
1 can (about 15 ounces) kidney beans, drained
1 1/2 cups cubed cooked chicken or 2 cans (5 ounces each) Swanson Premium
Chunk White Chicken, drained
1 1/2 cups hot cooked rice
In large saucepan mix broth, carrot and corn. Over medium-high heat, heat
to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables
Add picante sauce, garlic powder, beans and chicken and heat through.
Place rice in individual bowls. Ladle soup into bowls.
Makes 8 servings
TIP: For 1 1/2 cups cubed cooked chicken, in medium saucepan over medium
heat, in 4 cups boiling water, cook 3/4 pound skinless, boneless chicken
breasts or thighs, cubed, 5 minutes or until chicken is no longer pink.
Nutritional Info Per Serving: Calories 178, Total Fat 3g, Saturated Fat 1g,
Cholesterol 20mg, Sodium 909mg, Total Carbohydrate 25g, Dietary Fiber 1g,
This recipe created by Swanson.