Unexpected add-ins like jalapeno chilies and spicy rice add Spanish-style flair to chicken vegetable soup.
Spanish Chicken and Rice Soup
- Prep Time 15 min
- Total 20 min
- Ingredients 4
- Servings 5
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)
Instructions
-
Step1In 3-quart saucepan, mix soup, tomatoes, rice from mix and corn. Heat to boiling over medium-high heat, stirring occasionally.
-
Step2Reduce heat to low; cook uncovered 5 minutes.
Nutrition
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
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Pillsbury Kitchens
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