Fiesta Chicken Soup

This Mexican-inspired soup warms from head to toe with spicy flavor and Trimmed & Ready® chicken breast strips.
  • Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serves 8
  • Calories 324
  • Calories 324
  • Total Fat 2 g
  • Cholesterol 68 mg
  • Sodium 1441 mg
  • Total Carbohydrate 39 g
  • Protein 38 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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Ingredients

  • 12
  • 4 cans reduced-sodium chicken broth
  • 2 cans kidney beans, 15-oz. each, undrained
  • 2 cups salsa
  • 2 cups corn, whole kernel; canned or frozen
  • 1 cup instant white rice, uncooked

Cooking Instructions

  1. Cut chicken into 1-inch pieces.
  2. Combine chicken, chicken broth, kidney beans, salsa and corn in a large saucepan. Bring to a boil. Reduce heat and simmer, uncovered, 5 to 10 minutes or until chicken is done (internal temp 170°F).
  3. Stir in rice; cover and remove from heat. Let stand 5 minutes.
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