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Spanish Chicken and Rice Soup

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By Pillsbury Kitchens
Updated May 7, 2009
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Unexpected add-ins like jalapeno chilies and spicy rice add Spanish-style flair to chicken vegetable soup.

Spanish Chicken and Rice Soup

  • Prep Time 15 min
  • Total 20 min
  • Ingredients 4
  • Servings 5
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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)

Instructions

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

Nutrition

220 Calories
3g Total Fat
10g Protein
38g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
1340mg
56%
Potassium
290mg
8%
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.

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