Saturday, February 25, 2012

Chicken Tortilla Soup

Chicken Tortilla Soup
6 Servings
About 220 calories
  • cooking spray
  • 4  skinless, boneless chicken breasts, cut into 1-inch pieces
  • 3 1/2 cups chicken broth reduced sodium 
  • 1 teaspoon ground cumin
  • 1/2 cup uncooked brown rice
  • 1 can (11 ounces) whole kernel corn with red and green peppers, drained
  • 1 cup Chunky Salsa
  • 1 tablespoon chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • Crushed Baked Scoops

  1. Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it's browned but not cooked through, stirring often.
  2. Stir the broth, cumin, and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
  3. Stir the corn, salsa, cilantro, and lime juice in the saucepot. Cook until the rice is tender. Top each serving of soup with Crumbled Baked Scoops

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