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. Home Page

This recipe created by Swanson Broth.