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Fareway

Servings: 4

Amount Per Serving: 2 c.

Total Time: 20 min.

  • 1 tsp. olive oil
  • 1 small tomato, diced
  • 1/4 c. onion, diced
  • 1/2 jalapeno, seeds removed and minced
  • 6 c. reduced sodium chicken broth
  • 1/2 c. frozen corn kernels
  • to taste salt and pepper
  • 2 c. cooked shredded chicken
  • 1 tsp. cumin
  • 1 c. (1/2 of 8.8 oz. pouch) Spanish style rice, cooked

A fan favorite! Cozy, quick tortilla soup with optional toppings to create your own delicious masterpiece. 

Preparation Notes

Store leftover soup in the refrigerator for up to 5 days or freeze for up to 2 months.

Directions

1. In a large pot, heat oil over medium heat. Add tomato, onion and jalapeno. Sauté until onion and jalapeno are softened, about 3 minutes.

2. Add chicken broth, corn, salt, pepper, chicken and cumin. Bring to a boil, then reduce heat to a simmer.

3. Add rice mix and simmer for 15 minutes. 

4. Serve with optional toppings, if desired. 
 

 

Nutrition

274 calories; 5.5 g fat; 1.9 g saturated fat; 83 mg cholesterol; 2046 mg sodium; 19 g carbohydrate; 1.5 g fiber; 4 g sugar; 38 g protein

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