Mexican Chicken and Rice Soup

Ready in 45 minutes

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

Top-ranked recipe named "Mexican Chicken and Rice Soup"

5 avg, 2 review(s) 100% would make again

Ingredients

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1 pound chicken breast; cubed, browned
1 11-oz can Fiesta nacho cheese soup
1 10.75-oz can 98% fat free cream of chicken soup
1 soup can skim milk
1 can enchilada sauce; (mild only)
2 cups Brown rice; cooked

Original recipe makes 8

Servings  

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.

Credits

Added on Award Medal
Calories Per Serving: 351 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 5 years ago
[I posted this recipe.]
karenfoxblair 6 years ago
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