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Southwestern Chicken and Rice Soup using leftover stuffed peppers!

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.
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Course: Main Course, Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 37kcal



  • 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.


Calories: 37kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 560mg | Potassium: 414mg | Fiber: 2g | Sugar: 4g | Vitamin A: 506IU | Vitamin C: 112mg | Calcium: 26mg | Iron: 1mg
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