Salsa Verde Chicken and Rice Tortilla Soup

Here is a great soup for those days when you need something that will warm your soul. Ordinary and easy-to-make chicken tortilla soup becomes extraordinary with Mexican rice and a salsa verde kick.

Step: 1

Measure water into a pot and bring to a boil over medium-high heat. Add chicken, Knorr® Fiesta SidesTM - Mexican Rice, red bell pepper, and salsa verde. Reduce to a low and simmer until the rice is fully cooked, about 10 minutes. Stir in lime juice, continue to simmer for another 2 minutes.

Step: 2

Serve in bowls topped with crushed tortilla chips.

Per Serving: 411 calories; protein 35g; carbohydrates 21.3g; fat 10.9g; cholesterol 82.5mg; sodium 328.2mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.