Zucchini-Queso Soup
Spanish Rice and Tortilla Strips
Ingredients
- 1 (14-oz) pkg frozen veggie spiral skillet marinara
- 3 cups less sodium chicken broth
- ½ (12-oz) pkg frozen corn kernels, thawed
- 1½ cups shredded rotisserie chicken
- ¼ cup crumbled queso fresco
Instructions
- Bring veggie spirals, broth, and corn to boil in a saucepan over medium-high heat. Cover, reduce heat to medium-low, and simmer 10 minutes. Stir in chicken; cook 5 minutes or until thoroughly heated.
- Stir in cheese.
Side Dish Ingredients
- 1 (8.8-oz) pouch microwavable Spanish style rice
- ¼ cup tricolor tortilla strips
Side Dish Instructions
- Heat rice according to package directions.
- Serve rice and tortilla strips on each plate or over Zucchini-Queso Soup recipe.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
397
|
198
|
595
|
| Fat (g) | 11 | 3 | 14 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 40 | 4 | 44 |
| Carb (g) | 34 | 39 | 73 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 1773 | 379 | 2152 |
| T. Sugs (g) | 10 | 2 | 12 |
| A. Sugs (g) | 0 | 1 | 1 |
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
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