Chicken Enchilada Soup

This chicken and rice soup--with a Mexican flavor--starts with canned condensed soup. It has sour cream, canned whole kernel corn, tomatoes, salsa, and chunks of cooked chicken in it too.

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Ingredients:

• 2 cans (10 3/4 ounce) Creamy Chicken Verde Soup.
• 2 1/2 cups milk
• 8 ounces sour cream
• 1 can whole kernel sweet corn
• 2 tablespoons mild chunky salsa
• 1 cup diced tomatoes
• 1/2 cup instant white rice
• 2 1/2 tablespoons chicken soup base granules
• 5 cups water
• 3 large boneless skinless chicken breasts
• Finely shredded Mozzarella cheese (optional)

Method

In a large saucepan, combine the Chicken Verde Soup, milk, Sour Cream, Corn, Salsa, Tomatoes, and rice. Stir all the ingredients well. Place on stove and simmer on medium-low heat. Continue to stir occasionally. In another saucepan, combine the chicken soup base granules and 5 cups water. Bring to a boil. Add the chicken and allow to boil until chicken is fully cooked. Once the chicken is fully cooked remove from pan. Reserve 1 cup of the chicken broth from the pan. Dice the chicken into 1-inch cubes and add to soup. Add the cup of chicken broth; heat through. Before serving, sprinkle each bowl of soup with cheese, if using.

Notes: For the Creamy Chicken Verde Soup, I used Campbell's Brand.

Number of servings: 6 servings

Submitted By: barnhajl
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