Wednesday, February 5, 2014

slow cooker creamy mexican chicken with rice soup

This soup is a variation from my creamy chicken corn chowder recipe and it was delicious.  All I did was change the brand of picante sauce and replace the corn with brown jasmine rice AND cook it in the slow cooker which made it super easy to make.  I was perfectly happy with this soup and served it with quesadillas.  Oh, one more thing- I only used half the amount of cream cheese and the good news is it wasn't missed.  I am glad to have enough leftover for lunch today!

creamy mexican chicken with rice soup
6 cups chicken broth
1/2 package light cream cheese
1 onion, minced
2 cloves garlic, minced
3 cups La Victoria picante sauce
3 frozen chicken breasts
1 (4 ounce) can green chiles
1/2 cup brown jasmine rice
cheese for sprinkling, optional

Put the chicken, broth, onion, garlic and green chiles in a crock pot.  Cook on high for 6 hours.  Add cream cheese and brown jasmine rice and continue to cook for a couple more hours.  Remove the chicken and shred.  While the chicken is out, use a whisk to mix up the soup making sure to break up the cream cheese until smooth.  Add the shredded chicken.  Serve with a sprinkling of cheddar cheese.

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