Best 6 Southwestern Chicken Rice Soup Low Fat And My Way Recipes

SOUTHWEST CHICKEN AND RICE SOUP

Steps:

• In a small bowl, combine the chili powder, cumin, oregano, smoked paprika, garlic, salt and pepper. Sprinkle half the mixture on the chicken and reserve the rest.
• In a large heavy bottom pot heat the olive oil over medium high heat. When the oil is hot add in the chicken and sear for 2 minutes per side. Add in the onion and sauté another 2 minutes.
• Add in the chicken broth, green chiles, black beans, salsa, spinach, remaining spice mixture and season with salt and pepper. Bring to a boil then lower the heat, cover with a lid and simmer for 20 minutes or until the chicken is cooked through.
• When the chicken is cooked, remove it from the pot and shred with a fork. Add the chicken back to the soup along with the rice, cilantro and lime juice. Stir everything together and taste for seasoning.
• Serve the soup topped with cheese, tomatoes, avocado, cilantro and plain Greek yogurt.

SOUTHWESTERN CHICKEN & RICE SOUP LOW-FAT AND MY WAY

Steps:

• Bring broth to a boil in a large saucepan. Stir in rice, and cumin.
• Return to a boil.
• Cover, reduce heat, and simmer 15 minutes until rice is tender.
• Skip these steps if you are using cooked brown rice.
• Stir chicken, and next 3 ingreds. into rice mixture.
• Bring to a boil.
• Remove mixture from heat.
• Stir in lime juice, cilantro, and salt.
• Serve.

CHICKEN SOUP WITH RICE

Steps:

• Heat oil in a medium saucepan over medium-high until hot. Add leeks, carrots, and celery; cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add stock, chicken thighs, and rice; bring to a boil, then reduce heat to low and simmer until vegetables and rice are tender and chicken is cooked through, about 14 minutes. Remove from heat. Transfer chicken to a plate and let cool slightly. Cover soup partially with a lid. When chicken is cool enough to handle, shred into bite-size pieces. Return to soup and cook just until warmed through, about 1 minute. Serve soup with cheese and parsley.

EASY PRESSURE COOKER SOUTHWESTERN CHICKEN AND RICE SOUP

Steps:

• Cook the rice as directed on the package and refrigerate. This will be heated at the last minute in the microwave and added to the bowls as you are serving. If you add it while cooking, the rice will swell and your broth will be gone.
• Remove half of the meat from the rotisserie chicken, chop, and add to a pressure cooker. Freeze the rest of the meat for sandwiches or the next time you want to make this soup. Add the chicken broth and water to the pressure cooker.
• Puree the Rotel tomatoes, chicken bullion, salsa, chili powder, cumin, onion flakes, salt, and lime. I use a stick blender because it's so easy. Add all to the pressure cooker.
• Add the bag of frozen mixed vegetables to the pressure cooker. No need to thaw.
• Once your pressure cooker reaches full pressure, reduce heat to medium and cook for 15 minutes with the regulator rocking gently. Let the pressure drop completely before opening the pressure cooker.
• To serve, spoon desired amount of heated rice into a soup bowl. Ladle the chicken and vegetable soup over the rice. Stir in chopped cilantro if desired.

SOUTHERN CHICKEN RICE SOUP

Steps:

• Place chicken, water and salt in a soup kettle or Dutch oven. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until the chicken is tender., Remove chicken and set side until cool enough to handle. Remove meat from bones and discard bones and skin. Cut chicken into bite-size pieces. Skim fat from broth. Add the rice, vegetables and seasonings. Cook, uncovered, over medium heat for 30 minutes., Add the chicken. Simmer for 30 minutes or until vegetables are tender.

SOUTHWEST CHICKEN AND RICE

Steps:

• Heat rice according to package directions. In a 2-qt. microwave-safe dish, combine chicken and tomatoes; stir in rice. Cover and microwave on high for 2-3 minutes. Sprinkle with cheese; cook 1 minute longer or until cheese is melted.