Mexican Chicken and Rice Soup
I mixed everything together and put it in the slowcooker on low all day. I also added frozen corn to it. I left out the tortilla chips and shredded cheese. Yummy!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
low fat
soup
main dish
chicken
mexican
fall
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 2 cups brown rice cooked
- 1 pound chicken breast cubed, browned
- 1 11-oz can fiesta nacho cheese soup
- 1 10.75-oz can 98% fat free cream of chicken soup
- 1 soup can skim milk
- 1 can enchilada sauce (mild only)
- Carbohydrate 49.4833 g
- Cholesterol 44.415 mg
- Fat 7.621025 g
- Fiber 2.4388750633318 g
- Protein 19.9176125 g
- Saturated Fat 3.1427975 g
- Serving Size 1 1 Serving (234g)
- Sodium 608.725 mg
- Sugar 47.0444249366682 g
- Trans Fat 0.633965 g
- Calories 351 calories
Brown chicken breast and set aside. Combine all the other ingredients. Bring to a boil over low heat, it burns very quickly, so stir at all times. Add the chicken. Serve with crushed tortilla chips and the shredded cheddar cheese in the soup, if desired. This recipe yields 8 servings.
