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Nutrition Facts
Serving Size 569 g
(Approx. 8 Servings)
Amount Per Serving
Calories 400 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 1610 mg 67%
Total Carbohydrate 61 g 20%
Dietary Fiber 12 g 48%
Sugars 10 g
Protein 24 g
Vitamin A 10% Iron 35%
Vitamin C 15% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chili Rice Soup

Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
8  People


Recipe makes 8 Servings

1 Lb Lean Ground Beef
1 large white onion, diced
43 1/2 Oz reduced-sodium beef broth
1 cup(s) mahatma long grain rice
31 Oz dark red kidney beans, drained
30 Oz no-salt pinto beans, drained
15 1/4 Oz whole kernel corn, drained
10 Oz H-E-B® Diced Tomatoes with Green Chili
1 cup(s) H-E-B® Picante Medium Salsa
1 Tbsp chili powder
1 Tsp salt
1/2 Tsp ground cumin
1/2 Tsp oregano
1 Tsp Louisiana Hot Sauce
1/2 cup(s) 2% milk mild cheddar shredded cheese
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Brown ground beef in large skillet over medium-high heat.
Add onion and cook until meat is completely browned.
Drain off excess fat.
Add beef broth, rice, beans, corn, tomatoes with chiles, picante sauce, chili powder, salt, cumin, oregano and hot pepper sauce.
Bring to a boil and stir.
Reduce heat, cover and simmer 15 minutes.
Serve with shredded cheese.



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