A Go-To Favorite Chicken Soup Recipe

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Alas, my favorite time of year has arrived:  bone-chilling winter is upon us, time for me to get yummy soups going on my stove.  This is a particularly favorite recipe that I keep coming back to, so I wanted to share it with you – It takes only about 20 minutes to prepare and then you are feasting (hopefully by a cozy fire) on heart-and-soul-warming goodness.  Enjoy!

Southwestern Chicken & Rice Soup Low-Fat and My Way

Ingredients:

  • 48 ounces fat free chicken broth
  • 1/3 cup onions, chopped
  • 1/3 cup celery, chopped
  • 1/2 cup green bell peppers, chopped
  • 1/2 cup long-grain rice, uncooked
  • 1/4 teaspoon cumin
  • 12 ounces boneless skinless chicken breasts, chopped (*I purchase a baked chicken and de-skin and shred)
  • 1 cup tomatoes, chopped
  • 1/2 cup whole kernel corn, frozen
  • 1 (4 1/2 ounce) can green chilies, chopped, undrained
  • salt and pepper to taste

Directions

  1. Bring broth to a boil in a large saucepan.  Stir in rice and cumin.
  2. Return to a boil.
  3. Cover, reduce heat, and simmer 15 minutes until rice is tender.
  4. Stir in chicken and next 3 ingredients into rice mixture.
  5. Bring to a boil.
  6. Remove mixture from heat, add salt.
  7. Serve with fresh cornbread and green salad.
  8. Enjoy!

 

 

 

 

 

 

 

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