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Mexican Chicken and Rice Soup

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Total Time (minutes)
40
Difficulty
1
Servings
4
Ingredients
8
Total Prep Time: 10 minutes
Calories Per Serving: 280
Nutrients

Nutrition Facts

Serving Size 280g

Amount per serving
Calories 280 Calories from fat: 60
% Daily Value*
Fat 7 g 11 %
Saturated 2 g 10 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 2 g %
Cholesterol 140 mg 47 %
Sodium 1040 mg 43 %
Potassium 560 mg 16 %
Carbohydrate 17 g 6 %
Fiber 2 g 8 %
Sugars 2 g
Protein 35 g
Vitamin A 90 %
Vitamin C 10 %
Calcium 4 %
Iron 15 %
Vitamin K 10 %
Thiamin 15 %
Riboflavin 20 %
Niacin 60 %
Vitamin B6 35 %
Vitamin B12 10 %
Pantothenic Acid 25 %
Phosphorus 35 %
Magnesium 15 %
Zinc 25 %
Selenium 40 %
Copper 10 %
Manganese 30 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

A tasty soup for the whole family to enjoy.

Ingredients

  • 4 (6 oz.) chicken thighs
  • 2 (small) DOLE® Carrots
  • 1/2 DOLE Onion
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1 cup brown rice, cooked
  • 2 tablespoons DOLE Red Onion, chopped
  • 2 tablespoons chopped fresh DOLE Cilantro 
  • 1/2 lime, cut into wedges 

Directions

  1. Place chicken thighs, carrots, onion, bay leaf and salt in a large stockpot and cover with 8 cups of cold water. Cook over medium-high heat just until the mixture begins to boil. Reduce heat and simmer for 30 minutes, until chicken is tender. Remove all the ingredients from the stock. Discard the onion and bay leaf. When cool enough to handle, remove chicken from the bone and chop the chicken and carrot into bite-sized pieces.
  2. Place 1/4 cup rice in the bottom of each of 4 bowls. Distribute the chicken, carrots, chopped red onion and cilantro evenly among them and top with 1 cup of stack. Squeeze a little lime juice on top and serve garnished with wedge.

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Mexican Chicken and Rice Soup A tasty soup for the whole family to enjoy. Prep Time: Cook time: Serves: 4
Nutrition facts: 280 Calories, 7 grams fat
Ingredients: 4 (6 oz.) chicken thighs, 2 (small) DOLE® Carrots, 1/2 DOLE Onion, 1 bay leaf, 1/2 teaspoon salt, 1 cup brown rice, cooked, 2 tablespoons DOLE Red Onion, chopped, 2 tablespoons chopped fresh DOLE Cilantro , 1/2 lime, cut into wedges , Directions:Place chicken thighs, carrots, onion, bay leaf and salt in a large stockpot and cover with 8 cups of cold water. Cook over medium-high heat just until the mixture begins to boil. Reduce heat and simmer for 30 minutes, until chicken is tender. Remove all the ingredients from the stock. Discard the onion and bay leaf. When cool enough to handle, remove chicken from the bone and chop the chicken and carrot into bite-sized pieces.

Place 1/4 cup rice in the bottom of each of 4 bowls. Distribute the chicken, carrots, chopped red onion and cilantro evenly among them and top with 1 cup of stack. Squeeze a little lime juice on top and serve garnished with wedge.