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
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