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Southwestern Chicken And Rice Soup
Looking for a spicy soup to warm your soul? I took some of my leftover
Southwestern Chicken And Rice Stuffed Peppers
and turned it into soup.
Course
Main Course, Soup
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
37
kcal
Author
Katie
Ingredients
6-8
Leftover
Southwestern Chicken & Rice Stuffed Peppers
32
oz
Chicken Broth
1
zucchini
julianne
Cilantro for topping
Instructions
Cut the leftover
Southwestern Chicken & Rice Stuffed Peppers
into bite size pieces. Add them to a large stock pot with 32 ounces of chicken broth and julianne zucchini. Mix well and bring to a boil then simmer for 15 minutes.
Serve and top with fresh cilantro.
Nutrition
Calories:
37
kcal
|
Carbohydrates:
7
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
560
mg
|
Potassium:
414
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
506
IU
|
Vitamin C:
112
mg
|
Calcium:
26
mg
|
Iron:
1
mg