SOUTHWESTERN CHICKEN RICE SOUP

Southwestern Chicken Rice Soup image

Dinner ready in less than 30 minutes! Hearty chicken and rice soup perfect for Southwestern meals!

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 3

Number Of Ingredients 8

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Ingredients

2 Old El Paso™ flour tortillas (8-inch; from 11 oz pkg))
1 cup cubed cooked chicken
6 medium green onions, chopped (1/3 cup)
1 can (19 oz) Progresso™ tomato basil soup
1 3/4 cups Progresso™ chicken broth (from 32 oz carton)
3/4 cup uncooked instant rice
1 teaspoon chopped fresh cilantro
2 teaspoons lime juice

Steps:

Heat oven to 400°F. Cut tortillas into 1/4-inch strips; cut strips into 2- to 3-inch lengths. Place strips on ungreased cookie sheet. Bake for 6 to 8 minutes or until browned.
Meanwhile, in 1 1/2-quart saucepan, combine chicken, onions, soup and broth; mix well. Bring to a boil. Stir in rice. Remove from heat. Cover; let stand 5 minutes.
Stir cilantro and lime juice into soup. If necessary, simmer 5 minutes to heat thoroughly, stirring occasionally. Top individual servings with tortilla strips.

Nutrition Facts : Calories 340, Carbohydrate 48 g, Cholesterol 40 mg, Fiber 2 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 8 g