Fiesta Chicken Soup

SUBMITTED BY: SHARPER

"This is a great and different chicken and rice soup. Serve with cornbread or tortilla chips. Encourage your guests to squeeze a little lime juice into their soup. It's great! Garnish with fresh cilantro."

PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 5 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup uncooked white rice
1 pound skinless, boneless chicken breast meat - cut into cubes
1 large green bell pepper, chopped
1 onion, chopped
2 teaspoons chili powder
1 teaspoon garlic powder
1 (14.5 ounce) can chicken broth
1 (15 ounce) can whole kernel corn, undrained
1 lime

READ REVIEWS (6)

DIRECTIONS

Combine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until rice is tender.
Coat a large saucepan with cooking spray and place over medium heat. Cook chicken, bell pepper, onion, chili powder and garlic powder 5 minutes, stirring often. Pour in broth and corn. Stir in 1 cup cooked rice. Bring to a boil, then reduce heat and simmer 10 minutes, until chicken is no longer pink. Serve with lime wedges.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 16, 2006 by soupson

Great soup! I think next time I'll add more chicken broth so it's a little more "soupy"! Thanks Sarah!

6 users found this review helpful

Reviewed on Sep. 24, 2003 by JENNIO34

The soup was okay. Not exactly what I'd call a fiesta. Adding lime juice directly to the soup helped. Also real garlic instead of powder is best. It was quick to make, I'll give it that much. I dunno, it needs something else.

5 users found this review helpful