Ingredients30 m servings 211 cals
- Spray a 3-quart saucepan with cooking spray and heat over medium heat for 1 minute. Add the chicken, pepper, chili powder and garlic powder. Cook for 5 minutes stirring often.
- Stir the broth, corn and rice into the saucepan. Heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through. Stir in the cilantro. Serve each serving of soup with 1 lime wedge.
- Swanson Kitchen Tip: This recipe is also great using Swanson® regular or Certified Organic Chicken Broth in place of the Natural Goodness™ Chicken Broth.
Per Serving: 211 calories; 2.3 g fat; 24.5 g carbohydrates; 24.8 g protein; 56 mg cholesterol; 746 mg sodium. Full nutrition
ReviewsRead all reviews 9
This was good, I added a can of black beans (drained) at the end. And also stored in some brown rice. Very tasty, better the next day for lunch.
Turned out surprisingly delicious! (I was just using leftovers) I used boca burger instead of chicken.
Very good! I was skeptical that there would be enough flavor but the cilantro and lime really added a lot. I'll definitely make this again!
Pretty good for a quick dinner.. I added chopped onion and a bit of cayenne pepper for more spiciness.
I made this soup last night for my family for the first time. Every one raved about it. There was none left over. This is one great soup. I will make this the next time we have a family gatherin...
Yummy! I'd add onions and maybe a bit of chili flakes next time to amp up the spice, but really flavourful otherwise. The lime added such a fun element of zesty flavour.