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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Wonderful for anytime of the year. Very similar to the soup at Applebee's. Enjoy!! Ingredients:
4-5 cooked, boneless, skinless chicken breast halves |
3 cans (14oz each) reduced-sodium chicken broth |
2 cans (10oz each) mild red or green chile enchilada sauce(or hotter if desired) |
1 can (12 fl oz) carnation evaporated milk |
2 cups matchstick or shredded carrots |
1 cup uncooked long or medium grain rice |
1 1/2 tsp ground cumin |
2 cups frozen whole kernel corn, thawed |
1 1/2 cups broken tortilla chips |
fresh cilantro leaves, sliced green onions (optional) |
Directions:
1. Combine broth, enchilada sauce, evaporated milk, carrots, rice, and cumin in large sauce pan
2. Cook over medium high heat until mixture begins to simmer
3. Reduce heat to medium low.
4. Simmer for 15-20 minutes, stirring occasionally, until rice is tender
5. Add chicken and corn
6. Stir well
7. Spoon into serving bowls
8. Top each serving with tortilla chips
9. Also may to with cilantro leaves and green onions if desired
10. Tip:
11. Freeze half the stew for another meal, Thaw in refrigerator and reheat in microwave ro on stove top
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