Spicy Chicken and Rice Soup

A quick, comforting soup! Add cornbread or rolls and it's a great quick meal.
Photo by Candy H.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 2

    cans (14-1/2 ounces each) chicken broth

  • 3

    cups cooked rice

  • 2

    cups cubed cooked chicken (great use for rotisserie chicken)

  • 1

    can (15-1/4 ounces) whole kernel corn, undrained (can use frozen)

  • 1

    can (11 1/2 oz. V-8 juice

  • 1

    cup salsa

  • 1

    can (4 ounces) chopped green chilies, drained

  • 1/2

    cup chopped green onions

  • 2

    tablespoons minced fresh cilantro (or parsley if you are not a cilantro fan)

  • 1/2

    cup shredded Monterey Jack cheese, optional

Directions

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. Sprinkle with cheese if desired. Yield: 8 servings.

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