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    Click here for a "text only" printer friendly version.
    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 are tender.

    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, Protein 12g

    This recipe created by Swanson.

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