Southwestern Chicken Soup
- 2 pounds boneless, skinless chicken breasts, cut into bite size pieces
- 3 quarts water
- 12 chicken bouillon cubes
- 2 cups salsa
- 1 box Spanish rice (I used Rice-a-Roni)
In a large pot mix the chicken, water, bouillon, salsa and Spanish rice. Bring to a boil. Boil 3 to 4 minutes. Reduce heat and simmer for 10 minutes. Serve hot.
Suggested side- corn bread
A 1 cup serving has 110 calories, 4 g fat, 30 mg cholesterol, 10 g carbs, 13 g protein and 1088 mg sodium.
Enjoy and let me know if you have any tasty, quick recipes to share.