Mexican Soup

By mjohnmeyer

Ingredients

• 1 cup water
• 1 cup instant rice
• 1 10-ounce can Rotel tomatoes
• 1 14-ounce can chili beans
• 1 14-ounce can black beans, drained and rinsed
• 2 cans cream of chicken soup
• 1 14-ounce can chicken broth
• 1 package fajita seasoning
• 2 cups cooked chopped chicken
• Bunch of cilantro, chopped
• Shredded Mexican cheese blend, for garnish
• *For a little extra cheesiness, add a couple cubes of Velveeta Cheese from a block*

Details

Adapted from singforyoursupperblog.com

Preparation

Step 1

Heat water in a large pot over stove and add rice. Turn down heat to low while preparing other ingredients.

Add all other ingredients, including Velveeta if desired (do not add the shredded cheese yet) and heat thoroughly. Ladle into bowls and top with shredded cheese and more cilantro, if desired.