Mexican Chicken and Rice Soup
I mixed everything together and put it in the slowcooker on low all day. I also added frozen corn to it. I left out the tortilla chips and shredded cheese. Yummy!"I was in a hurry so I used two cans of cooked chicken. It was still terrific! Easy and quick to make and everyone in the family loved it!" - ThatWudBeMe
Yield: 8 Ready in 45 minutes
11 people trying soon
Mexican Chicken and Rice Soup Preparation
Brown chicken breast and set aside. Combine all the other ingredients. Bring to a boil over low heat, it burns very quickly, so stir at all times. Add the chicken. Serve with crushed tortilla chips and the shredded cheddar cheese in the soup, if desired.
This recipe yields 8 servings.
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