Mexican Chicken Soup

1. 1

   Spray a 4-quart saucepan with the cooking spray and heat over medium-high heat for 1 minute.

2. 2

   Add the chicken, pepper, chili powder and garlic powder and cook for 5 minutes, stirring often.

3. 3

   Stir the broth, corn and rice in the saucepan and heat to a boil.

4. 4

   Reduce the heat to low.

5. 5

   Cook for 10 minutes or until the chicken is cooked through.

6. 6

   Stir in the cilantro.

7. 7

   Serve with the lime wedges.Using Swanson Certified Organic Chicken Broth: Calories 221, Total Fat 3g, Saturated Fat 1g, Cholesterol 53mg, Sodium 500mg, Total Carbohydrate 25g, Dietary Fiber 3g, Protein 23g, Vitamin A 11%DV, Vitamin C 28%DV, Calcium 2%DV, Iron 9%DVUsing Natural Goodness Chicken Broth: Calories 221, Total Fat 3g, Saturated Fat 1g, Cholesterol 53mg, Sodium 516mg, Total Carbohydrate 25g, Dietary Fiber 3g, Protein 25g, Vitamin A 11%DV, Vitamin C 28%DV, Calcium 2%DV, Iron 9%DV

* Per serving · 4 servings · Values may vary.