Whole grains, a rainbow of vegetable colors, and protein from chicken and beans balance out this meal, made from fresh and canned items.


  1. Preheat the oven to 400°F.
  2. Heat 1 Tbsp. oil in a large saucepan over medium heat.
  3. Add onion, celery and garlic. Cook and stir for 5 minutes, until tender.
  4. Stir in broth, tomatoes, rice, paprika and water and bring to a boil. Reduce heat, cover and simmer for 15-20 minutes, or until rice is tender.
  5. Meanwhile, toss the tortilla strips with remaining 1 tsp. oil on a baking sheet.
  6. Spread the tortilla strips out on the sheet and bake for about 6 minutes, flipping twice, until golden and crisp. Set aside.
  7. Add the chicken, zucchini, corn and black beans to soup. Cook, uncovered, for about 10 minutes, until heated through. Stir in the lime juice and remove from heat.
  8. Ladle soup into bowls and sprinkle with tortilla strips and cheese.

Recipe Notes:

Dietitian’s Tip: Reduce sodium further by replacing half of the low-sodium broth with water.

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