Southwestern Chicken & Rice Soup Low-Fat and My Way

Recipe by WW quick, Light snd Healthy Cookbook made even lower fat. Substitute cooked brown rice for the white to make it have even more fiber. I like it with or without the lime juice.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 48  ounces fat free chicken broth
• 1⁄3 cup onion, chopped
• 1⁄3 cup celery, chopped
• 1⁄3 cup green bell pepper, chopped
• 1⁄2 cup long-grain rice, uncooked
• 1⁄4 teaspoon cumin
• 12  ounces boneless skinless chicken breasts, chopped
• 1  cup tomatoes, chopped
• 1⁄2 cup whole kernel corn, frozen
• 1 (4 1/2ounce) can green chilies, chopped, undrained
• 1⁄4 cup lime juice
• 2  tablespoons cilantro, chopped, fresh
• 1⁄4 teaspoon salt

Directions

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