Southwestern Chicken and Rice Soup

Recipe by: WW Quick, Light and Healthy Cookbook

2 Points Per Serving

2 (16oz) cans reduced-sodium chicken broth

1 cup water

1 cup frozen onion, celery, and pepper

seasoning blend

1/2 cup long-grain rice, uncooked

1/4 tsp ground cumin

1 1/2 cups chopped cooked chicken breast

1 cup peeled, seeded, and chopped tomato (about 1 large tomato)

1/2 cup frozen whole-kernal corn

1 (4 1/2oz) can chopped green chiles, undrained

1/4 cup lime juice

2 TBS. chopped fresh cilantro

1/4 tsp. salt

Bring broth and water to a boil in a large saucepan. Stir in seasoning blend, rice, and cumin. Return to a boil. Cover, reduce heat, and simmer 15 mins or until rice is tender. Stir chicken, and next 3 ingreds. into rice mixture; bring to a boil. Remove mixture from heat; stir in lime juice, cilantro, and salt.

Yields: 8 servings (1 cup servings)

Shared by: Legacy71