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Ingredients

• 1 tablespoon + 1 teaspoon olive oil, divided
• 1 cup chopped onion
• 1 cup chopped celery
• 2 garlic cloves, minced
• 3 cans (14 ounces each) low-sodium chicken broth
• 1 can (14 1/2 ounces) diced tomatoes with jalapeno peppers, undrained
• 1/2 cup long-grain brown or white rice
• 1 cup water
• 4 (6-inch) flour tortillas, cut in 1/4-inch strips
• 2 1/2 cups pre-cooked chicken breast, shredded
• 1 can (14 1/2 ounces) zucchini with Italian-style tomato sauce
• 1 can (11 ounces) corn kernels, drained
• 1 can (8 1/4 ounces) sliced carrots, drained
• 2 tablespoons fresh lime juice

Description

Chockfull Of Nutrient-rich Canned Vegetables And Thickened With Whole Grains, This Santa Fe-style Soup Delivers A Fiber Boost To Any Meal. Prepared In A Hearty Chicken Soup, Convenient Canned Veggies Make This Recipe A One-of-a-kind Classic.

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