Kicked up Chicken and Rice Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I made this by grabbing things out of the pantry one night when I was in a hurry. I made a cup of rice in the microwave and added it too. I think it could go either way - with or without the rice. I would think you could add other spices to mix up the flavor based on your preference! The Rotel tomatoes make it decently spicy as is. Ingredients:
1 cup frozen corn |
2 cups chicken broth |
1 (15 ounce) can pinto beans, drained |
1 (10 ounce) can rotel tomatoes (with green chiles) |
1 (12 1/2 ounce) can chicken |
1 cup precooked long grain rice |
Directions:
1. Mix corn, broth, pinto beans, tomatoes and chicken in a saucepan. Bring to a mild boil.
2. Add rice.
3. Simmer for 30 minutes.
4. Serve with quesadillas or rolls.
5. * I rarely use chicken broth. I use a chicken base called Better than Bullion and make it per the instructions on the jar - I feel it has more flavor than just broth.
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