Southwest Chicken Rice Soup Recipe


Submitted by josielynn

Makes 10 servings


An amazing and zesty soup that will cook itself while you're at work

Ingredients
29 ounces low sodium chicken broth
4 cups chicken breast, cubed cooked
3 cups corn, frozen
1 can (10 3/4 ounces) tomato puree
10 ounces diced tomatoes and green chilies
1/2 large onion, chopped
1/2 teaspoon garlic powder
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup brown rice
Directions
  1. Place all ingredients except rice in crockpot

  2. Cook on high for 3 hours (or until 2 hours before serving time)

  3. Add in rice

  4. Let cook for another hour and a half without opening the lid

  5. Optional: Serve with sour cream, tortilla strips, or cheddar cheese on top

Categories

Chicken, Soup, American-Southwestern, Slow Cook

Nutrition Facts
Serving Size 322.3g
Amount Per Serving
Calories
251
Calories from Fat
30
% Daily Value*
Total Fat
3.3g
5%
Saturated Fat
0.7g
3%
Cholesterol
48mg
16%
Sodium
349mg
15%
Total Carbohydrates
33.4g
11%
Dietary Fiber
4.2g
17%
Sugars
7.1g
Protein
23.4g
Vitamin A 14% • Vitamin C 25%
Calcium 5% • Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
A 		  Good points
  • Low in saturated fat
  • High in manganese
  • Very high in niacin
  • High in phosphorus
  • High in selenium
    		•   
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