Rio Grande Chicken Soup Recipes

RIO GRANDE TURKEY SOUP

Steps:

• In 4-quart Dutch oven, heat broth, tomatoes, salsa, water and chili powder to boiling, breaking up tomatoes. Stir in vegetables and pasta. Heat to boiling.
• Reduce heat; simmer uncovered about 12 minutes, stirring occasionally, until pasta and vegetables are tender. Stir in turkey and parsley; cook until hot.

RIO GRANDE CHICKEN

Steps:

• Gril marinated chicken and slice.
• cook rice and beans.
• in a serving bowl.
• add:.
• rice.
• black beans.
• romaine.
• onions.
• chipotle peppers.
• sliced chicken.
• mexican cheese.
• sour cream.
• sliced avocados.
• cilantro.
• top with salsa fresco.
• serve with: lime wedges.

RIO GRANDE BEAN AND SAUSAGE SOUP

Steps:

• Combine all ingredients in large saucepan.
• Bring to a boil over high heat.
• Reduce heat, cover tightly and simmer 15 minutes.

RIO GRANDE CHICKEN SOUP

Steps:

• 1. Heat broth, tomatoes, salsa and chili powder to boiling in 4-quart Dutch oven, breaking up tomatoes. Stir in frozen vegetables and pasta. Heat to boiling reduce heat.2. Simmer uncovered about 12 minutes, stirring occasionally, until pasta and vegetables are tender. Stir in chicken and parsley cook until hot.wing it!Change the flavor profile of this soup by varying the salsa. Use hot salsa if you love the heat, medium if you like a little heat or mild if you don't want any heat.1 SERVING: Calories 225 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 40mg Sodium 960mg Carbohydrate 25g (Dietary Fiber 4g) Protein 20g * % DAILY VALUE: Vitamin A 36% Vitamin C 34% Calcium 8% Iron 18% * DIET EXCHANGES: 1 Starch, 2 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 1 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.