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Yield: Serves 7. Each serving: 1 cup.
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Chili Rice Soup
| Nutrition Information | |
| Calories: | 247 |
| Total Fat: | 4g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 17mg |
| Sodium: | 330mg |
| Carbohydrates: | 39g |
| Dietary Fiber: | 7g |
| Sugars: | 4.6g |
| Protein: | 14g |
| Vitamin A: | 3347.4iu (66%) |
| Vitamin C: | 3.6mg (6%) |
| Calcium: | 58mg (5%) |
| Iron: | 2mg (11%) |
1/2 cup chopped onions
2 tsp vegetable oil
2 cups chicken broth
2 cups water
3 cups frozen mixed vegetables
1 12 ounce can kidney beans, drained and rinsed
1 cup raw brown rice
1 cup roasted chicken breast, skinless, cubed
1-1/2 tsp garlic powder
1 tsp cumin
1/2 tsp chili powder
Directions:
Heat a large soup pot over medium-high heat. Sauté onions in vegetable oil until golden, about 3 minutes. Add the rest of the ingredients. Bring the mixture to a boil. Lower heat and cover the pan. Simmer until vegetables are tender and the rice is done, about 30 minutes. Thin with water or broth if desired. Serve hot.
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