Southwest Chicken and Rice Soup

Serves 6

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1 cup Blue Ribbon® White Rice
4 cups chicken broth
1 can (14 1/2 oz.) Mexican-style stewed tomatoes
1 chicken breast, cooked and cubed
1/3 cup green onion, sliced
1 Tbsp lime juice
1 can (16 oz.) whole kernel corn, drained
tortilla chips
1/2 cup tomato, chopped
1/2 cup avocado, cubed
lime slices
fresh cilantro leaves

Cooking Directions

Prepare rice according to package directions.

In a large saucepan, combine cooked rice, broth, tomatoes, and cooked chicken. Heat over medium heat. Stir in green onions, lime juice, and corn. Pour soup into bowls, top with tortilla chips, tomato, and avocado. Garnish with lime slices and cilantro sprigs, if desired.