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Ingredientes
- 1 lb boneless, skinless chicken thighs cut into 1" pcs
- 1 lb Green Giant Select(r) Frzn Niblets Frzn Corn
- 29 ounce ready-to-serve chicken broth (2 14-1/2 ounce. cans)
- 14 1/2 ounce Mexican-style stewed tomatoes undrained
- 3/4 c. instant brown rice
- 1 Tbsp. Old El Paso(r) Taco Seasoning Mix (from 1.25 ounce. pkg.)
Direcciones
- In 3-1/2 to 4 qt slow cooker, combine chicken, corn, broth and tomatoes; mix well.
- Cover; cook on low setting for 8 to 12 hrs.
- About 20 min before servings, stir in rice and taco seasoning mix. Cover; cook an additional 15 to 20 min or possibly till rice is tender. Stir before serving.
- 5 (1-2/3 c.) servings
- Serving Ideas : Accompany this Mexican soup with hot flour tortillas and a green salad made with made with avocado and orange slices. Serve refreshing lemonade or possibly limeade to drink.
- Tablespoons(Ready in):"12:20"
- Nutritional Values the Points for the 123 WW Success Plan is 7 Points.
- INGREDIENTS SUBSTITUTION: To spice up this soup, add in 1/2 to 1 whole minced fresh jalapeno chile with the tomatoes.
- KITCHEN TIP: 1-1/2 pounds of bone-in thighs can be used in place of the boneless thighs. Remove and throw away the skin and cut the meat away from the bones.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 5 servings | |
| Calories 526 | |
| Calories from Fat 72 | 14% |
| Total Fat 8.03g | 10% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.06g | |
| Cholesterol 43mg | 14% |
| Sodium 625mg | 26% |
| Potassium 520mg | 15% |
| Total Carbs 93.81g | 25% |
| Dietary Fiber 7.1g | 24% |
| Sugars 23.72g | 16% |
| Protein 20.72g | 33% |
