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!

Category: Soups, Stews and Chili

Cuisine: Mexican

☆☆☆☆☆

2 reviews

Ready in 45 minutes

by karenfoxblair

Ingredients

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

Directions

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.

Reviews

☆☆☆☆☆

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

☆☆☆☆☆

[I posted this recipe.]

karenfoxblair

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