Spicy Chicken and Rice Soup
Serve with garnishes.

• 3 (14 1/2 ounce) cans chicken broth
• 3 cups cooked rice
• 12 ounces boneless skinless chicken breast, fully cooked and diced
• 1 (16 ounce) can V-8® vegetable juice
• 1 (15 1/4 ounce) can whole kernel corn, undrained
• 1 1/2 cups salsa
• 1 (4 ounce) can diced green chilies, undrained
• 1/2 cup chopped green onion
• 2 tablespoons minced fresh cilantro

Optional Garnishes:
• Additional chopped green onion
• Additional minced fresh cilantro
• Coarsely crushed baked tortilla chips

In a large pot, combine first 9 ingredients. Bring to boil. Reduce heat; cover and simmer for 15 minutes or until heated through.

Garnish with toppings.

Per Serving: 180 Calories; 2g Fat (8.1% calories from fat); trace Saturated Fat; 13g Protein; 28g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 857mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable.

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