Chicken with Rice Soup (Low-Fat Recipe) Prep Time: 10 min. Cook Time: 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 Values Per Serving: Calories 178, Total Fat 3g, Saturated Fat 1g, Cholesterol 20mg, Sodium 909mg, Total Carbohydrate 25g, Dietary Fiber 1g, Protein 12g, Vitamin A 39%DV, Vitamin C 3%DV, Calcium 3%DV, Iron 12%DV ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Swanson Broth.