Chicken with Rice Soup
2 cans (14 1/2 ounces each) chicken broth
1 medium carrot, sliced (about 1/2 cup)
1/2 cup frozen whole kernel corn
1 cup picante sauce
1/4 teaspoon garlic powder or 2 cloves garlic, minced
1 can (about 15 ounces) kidney beans, drained
1 1/2 cups cubed cooked chicken
1 1/2 cups hot cooked rice
In large saucepan mix broth, carrot and corn.
Over medium-high heat, heat to a boil.
Reduce heat to low.
Cover and cook 5 minutes or until vegetables are tender.
Add picante sauce, garlic powder, beans and chicken and heat through.
Place rice in individual bowls.
Ladle soup into bowls.
Makes 8 servings.
Calories 178, Fat 3g, Cholesterol 20mg, Sodium 909mg, Carbohydrate 25g, Fiber 1g, Protein 12g.