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Easy Mexican Chicken and Rice Soup
- prep: 5 min
- cook: 20 min
- total: 25 min
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SaveIngredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 (15-ounce) can fire-roasted diced tomatoes, with juices
- 6 cups low-sodium chicken broth
- 1 cup fresh or frozen corn kernels
- 1/3 cup medium- or long-grain white rice (not cooked)
- 2 cups cooked and shredded chicken (See Recipe Note)
- Leaves from 1/2 bunch fresh cilantro sprigs, for garnish
- 1 to 2 limes, quartered, for garnish
- Corn or flour tortillas, to serve
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 784 % Daily Value *
- Total Fat: 32 g 48.93%
- Saturated Fat: 8 g 41.19%
- Trans Fat: 0 g %
- Cholesterol: 235 mg 78.4%
- Sodium: 550 mg 22.93%
- Calcium: 111 mg 11.09%
- Potassium: 837 mg 23.91%
- Magnesium: 0 mg 0%
- Iron: 5 mg 30.28%
- Zinc: 0 mg 0%
- Total Carbohydrate: 33 g %
- Dietary Fiber: 2 g 7.88%
- Sugar: 2 g
- Protein: 88 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 5 g
- Vitamin A 7.52%
- Vitamin C 9.16%
- Vitamin D 3.5%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables1
- Exchange - Lean Meat12
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total10 oz-eq