15m
PREP TIME
35m
COOK TIME
206
CALORIES
11
INGREDIENTS
Servings: 10
Ingredients
- 2 tablespoons oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1/2 cup chopped celery, (1/2-inch chunks)
- 1/2 cup chopped onion, (1/2-inch chunks)
- 1/2 cup chopped red or green bell pepper, (1/2-inch chunks)
- 1 quart (4 cups) chicken stock
- 3 cups water
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 package Zatarain's® Cilantro Lime Rice
-
1
cup
crushed
tortilla chips
![substitution]( "substitution")
Substitutions available
- tortilla strips
- Ground black pepper, to taste
INSTRUCTIONS
- 1 Heat 1 tablespoon of the oil in large saucepan or Dutch oven on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove from pan. Set aside.
- 2 Heat remaining 1 tablespoon oil in same saucepan. Add celery, onion and bell pepper; cook and stir 2 to 3 minutes or until tender-crisp. Stir in stock, water, tomatoes and Rice Mix. Bring to boil. Reduce heat to low; cover and simmer 15 minutes.
- 3 Stir in chicken. Cover and cook 10 minutes longer or until rice is tender. Ladle into soup bowls. Sprinkle with tortilla chips. Serve with desired toppings. Season with ground black pepper to taste.
