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Southwestern Chicken Rice Soup
Southwestern Chicken Rice Soup
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Prep Time:
25 minutes
Total Time:
25 minutes
30-Minute Southwest Chicken and Rice Soup: Quick, hearty dinner with a spicy twist!
Ingredients:
  • 2 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 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
Instructions:
  • Preheat the oven to 400°F. Cut tortillas into 1/4-inch strips, then further into 2- to 3-inch lengths. Place the strips on an ungreased cookie sheet and bake for 6 to 8 minutes until they are nicely browned.
  • In a 1 1/2-quart saucepan, mix chicken, onions, soup, and broth. Bring to a boil, then stir in rice. Remove from heat, cover, and let stand for 5 minutes before serving.
  • Incorporate fresh cilantro and zesty lime juice into the soup, simmer for 5 minutes if needed, then garnish each serving with crispy tortilla strips.

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