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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Taco soup with a twist: chicken instead of beef! Sounds yummy. Ingredients:
3 chicken breasts, cut into bite-sized chunks |
2 (14 ounce) cans chicken broth |
1 (15 ounce) can kidney beans (undrained) |
1 cup salsa |
1 cup corn kernel |
1/2 cup instant rice |
1/3 cup shredded monterey jack cheese |
0.5 (8 ounce) can green enchilada sauce |
Directions:
1. In a large saucepan, combine chicken, chicken broth, kidney beans, salsa, and corn. Bring to a boil.
2. Reduce heat and simmer, uncovered, 5 to 10 minutes or until juices of chicken run clear. Stir in rice; cover and remove from heat.
3. Let stand 5 minutes.
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