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Spanish Chicken and Rice Soup

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Spanish Chicken and Rice Soup
  • Prep 15 min
  • Total 20 min
  • Ingredients 4
  • Servings 5
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Unexpected add-ins like jalapeno chilies and spicy rice add Spanish-style flair to chicken vegetable soup.
Updated May 7, 2009

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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

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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