Give a can of chicken rice soup an upgrade with this Southwest Chicken and Rice Soup. This Southwest Chicken and Rice Soup is ready in just 10 minutes.
What You Need
Original recipe yields 3 servings
1 can (10.5 oz.) reduced-fat reduced-sodium condensed chicken with rice soup
1 soup can water
1/4 cup TACO BELL® Thick & Chunky Salsa
6 Tbsp. KRAFT Shredded Cheddar Cheese
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Let's Make It
Heat soup as directed on label with water.
Stir in salsa. Top each serving with 2 Tbsp. cheese.
Salsa and Cheddar cheese turn a canned soup into a south of the border burst of flavor.
VISUAL- Show this with a cheese quesadilla.
Top each serving with 1 to 2 Tbsp. chopped green pepper or corn.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 3 servings, about 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.