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Chili Rice Soup

Nutrition Information
Calories: 247
Total Fat: 4g
Saturated Fat: 0.5g
Trans Fat: 0g
Cholesterol: 17mg
Sodium: 330mg
Carbohydrates: 39g
Dietary Fiber: 7g
Sugars: 4.6g
Protein: 14g
Vitamin A: 3347.4iu (66%)
Vitamin C: 3.6mg (6%)
Calcium: 58mg (5%)
Iron: 2mg (11%)

Yield: Serves 7. Each serving: 1 cup.

1/2 cup chopped onions
2 tsp vegetable oil
2 cups chicken broth
2 cups water
3 cups frozen mixed vegetables
1 12 ounce can kidney beans, drained and rinsed
1 cup raw brown rice
1 cup roasted chicken breast, skinless, cubed
1-1/2 tsp garlic powder
1 tsp cumin
1/2 tsp chili powder

Directions:
Heat a large soup pot over medium-high heat. Sauté onions in vegetable oil until golden, about 3 minutes. Add the rest of the ingredients. Bring the mixture to a boil. Lower heat and cover the pan. Simmer until vegetables are tender and the rice is done, about 30 minutes. Thin with water or broth if desired. Serve hot.

Total Preparation & Cooking Time: 50 min. (5 Prep, 45 Cook)

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