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Spanish Chicken and Rice Soup

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  • 15 min prep time
  • 20 min total time
  • 4 ingredients
  • 5 servings
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Unexpected add-ins like jalapeno chilies and spicy rice add Spanish-style flair to chicken vegetable soup.

Ingredients

2
cans (19 oz each) Progresso™ Traditional chicken vegetable soup
1
can (14 1/2 oz) diced tomatoes with jalapeño chiles, undrained
1
pouch (8.8 oz) precooked Spanish-style rice mix
1
cup frozen corn (from 1-lb bag)

Steps

  • 1 In 3-quart saucepan, mix soup, tomatoes, rice from mix and corn. Heat to boiling over medium-high heat, stirring occasionally.
  • 2 Reduce heat to low; cook uncovered 5 minutes.
  • 1 In 3-quart saucepan, mix soup, tomatoes, rice from mix and corn. Heat to boiling over medium-high heat, stirring occasionally.
  • 2 Reduce heat to low; cook uncovered 5 minutes.

Expert Tips

Look for precooked rice mixes near the other rice mixes. Any Spanish rice mix (precooked or not) can be substituted. If your mix is not precooked, follow the package directions, then add to the soup as directed in the recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
Calories from Fat
30
% Daily Value
Total Fat
3g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
1340mg
56%
Total Carbohydrate
38g
13%
Dietary Fiber
5g
19%
Sugars
7g
Protein
10g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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