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.