Salsa Soup with Chicken and Rice
When you want a hot, hearty, and healthy meal that takes less than 20 minutes to prepare and will satisfy the entire family, put on a pot of Salsa Soup, and set the table. It will be dinnertime soon!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: healthy soup, Soup, Soup - Main Course
Cuisine: Tex-Mex
Diet: Low Calorie
Servings: 12 servings
Calories: 559kcal
- 1 tablespoon avocado oil
- 3 cups chicken, chopped leftovers or rotisserie chicken works great
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 38 ounces salsa store-bought or homemade
- 2 cups chicken broth low sodium preferred
- 1 tablespoon lime juice
- 2 tablespoons butter
- 1 tablespoon cilantro paste or fresh chopped cilantro
- 1½ cups instant brown rice
Add the avocado oil to a large soup pot or Dutch oven over medium heat. Add the chicken meat, salt, cumin, coriander, and garlic. Stir and cook for 1-2 minutes.
Add the salsa and chicken broth to the pot. Stir well to combine.
Add the lime juice, butter, cilantro paste and instant brown rice. Stir well.
Cover and simmer on the stovetop for 10 minutes.
Ladle into soup bowls and top with your favorite toppings.
Once cooled, store any leftovers in an airtight freezer container and freeze for up to 4 months.
Leftovers may be refrigerated for up to 5 days.
Reheat in the microwave or on the stovetop.
Serving: 1serving | Calories: 559kcal | Carbohydrates: 15g | Protein: 2g | Fat: 55g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 945mg | Potassium: 249mg | Fiber: 2g | Sugar: 4g | Vitamin A: 496IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg