top of page

SHORT-CUT MEXICAN CHICKEN AND RICE SOUP

SHORT-CUT MEXICAN CHICKEN AND RICE SOUP

Description

Yield

4-6 serving

Total Prepare Time

10

Original URL

​

Ingredients

2 containers MinuteĀ® Ready to Serve White Rice, heated in microwave according to package instructions
1 (15 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (12.5 oz.) can white chicken breast, drained (can substitute with 1-2 cups of leftover cooked chicken or rotisserie chicken, chopped)
1 (10.75 oz.) can cream of chicken soup
1 (10 oz.) taco sauce
1 (14 oz.) can chicken broth
2 tablespoons taco seasoning
Optional: cheddar cheese, green onions, sour cream, tortilla chips for garnish

Instructions

Mix all ingredients together in a large pot.
Heat until warm, stirring occasionally.
Ladle soup into bowls and garnish with desired toppings.

bottom of page