Short-Cut Mexican Chicken and Rice Soup

August 21, 2015

This easy dump-and-go lunch or dinner is the perfect weeknight meal for busy back-to-school season! Just heat up a handful of pantry staples and you will have a piping hot bowl of Short-Cut Mexican Chicken and Rice Soup ready in a matter of minutes.

2 containers Minute® Ready to Serve White Rice, heated in microwave according to package instructions
1 (15 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (12.5 oz.) can white chicken breast, drained (can substitute with 1-2 cups of leftover cooked chicken or rotisserie chicken, chopped)
1 (10.75 oz.) can cream of chicken soup
1 (10 oz.) taco sauce
1 (14 oz.) can chicken broth
2 tablespoons taco seasoning
Optional: cheddar cheese, green onions, sour cream, tortilla chips for garnish

Mix all ingredients together in a large pot. Heat until warm, stirring occasionally. Ladle soup into bowls and garnish with desired toppings.
See the full directions on my site

Nutritions

Calories
1162

Sodium
1903mg
79% DV

Fat
37g
58% DV

Protein
47g
94% DV

Carbs
151g
51% DV

Fiber
24g
99% DV