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Chicken Soup Ranchero-Style

  • Prep 20 min
  • Total 60 min
  • Ingredients 11
  • Servings 6

Ingredients

3
cans (14 oz each) low-sodium chicken broth
1
tablespoon finely chopped garlic
1
bag (1 lb) frozen mixed vegetables
6
frozen half-ears corn-on-the-cob (from 12-ct bag)
1
to 2 chipotle chiles in adobo sauce (from 7-oz can), finely chopped
2
dried bay leaves
3
cups hot cooked rice
1
cup shredded cooked chicken breast
1
lime, cut into 6 wedges, if desired
1
avocado, sliced, if desired
1/4
cup chopped fresh cilantro, if desired
2007 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
Calories from Fat
30
% Daily Value
Total Fat
3 1/2g
5%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
440mg
18%
Potassium
520mg
15%
Total Carbohydrate
49g
16%
Dietary Fiber
6g
24%
Sugars
4g
Protein
17g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In 4-quart saucepan, heat chicken broth and garlic over medium-high heat; cook uncovered 4 minutes, stirring occasionally.
  • 2 Stir in mixed vegetables, corn-on-the-cob, chipotle chiles and bay leaves. Cover; cook about 30 minutes, stirring occasionally, until vegetables are tender. Meanwhile, make rice.
  • 3 Just before serving, stir chicken into soup. Discard bay leaves. Fill each bowl with 1/2 cup rice, 1 ear corn and soup. Garnish with remaining ingredients.

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