Chicken Enchilada Soup

This chicken and rice soup--with a Mexican flavor--starts with canned condensed soup. It has sour cream, canned whole kernel corn, tomatoes, salsa, and chunks of cooked chicken in it too.

Ingredients:

2 cans (10 3/4 ounce) Creamy Chicken Verde Soup.

2 1/2 cups milk

8 ounces sour cream

1 can whole kernel sweet corn

2 tablespoons mild chunky salsa

1 cup diced tomatoes

1/2 cup instant white rice

2 1/2 tablespoons chicken soup base granules

5 cups water

3 large boneless skinless chicken breastsFinely shredded Mozzarella cheese (optional)

Directions:

In a large saucepan, combine the Chicken Verde Soup, milk, Sour Cream, Corn, Salsa, Tomatoes, and rice. Stir all the ingredients well. Place on stove and simmer on medium-low heat. Continue to stir occasionally. In another saucepan, combine the chicken soup base granules and 5 cups water. Bring to a boil. Add the chicken and allow to boil until chicken is fully cooked. Once the chicken is fully cooked remove from pan. Reserve 1 cup of the chicken broth from the pan. Dice the chicken into 1-inch cubes and add to soup. Add the cup of chicken broth; heat through. Before serving, sprinkle each bowl of soup with cheese, if using.

Notes:

For the Creamy Chicken Verde Soup, I used Campbell's Brand.

Number of servings: 6 servings