Thursday, November 18, 2010

Southwestern Chicken Soup

I have never been all that great in the kitchen. I like the idea of cooking and trying new things, but when it comes down to planning it all out and actually executing it, I haven't been very successful. Or shall I say motivated? Until this past month. I felt like we were kind of in a rut for our evening meal rotation and I wanted a change. I am all for eating more healthy options, but not at the cost of taste. I also find that so many recipes call for too many ingredients and not stuff that we typically stock. I took some time at Barnes & Noble to select a few cookbooks, ones with healthier options, limited ingredients and for busy people. I had already been doing a monthly meal calendar which definitely helped with grocery shopping/budgeting, but this month I added 3-4 new recipes to each week and wanted to share one of my new favorites. It is super easy, makes a lot, and best of all, is really delicious. Give it a try!

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.

1 comment:

  1. Oh thanks Pam! We'll have to add this to our menu soon! If you have a crockpot, this is a great recipe: Jonathan and I both really like it. The tricky part is trying to figure out what to do with the remaining chilis since the recipe doesn't use a whole can of them.