Spicy Chicken Rice Soup

5.0(15)

A quick and delicious soup that you can have on the table in under a half hour. To make this into Chicken Tortilla Soup, leave out the rice and add 1/2 - 3/4 cup finely crushed corn tortilla chips.

by Bayhill·published 2005-10-20

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Servings

10 serving(s)

Total time

25 min

prep 10 min

Calories / serving

153 kcal

Ingredients (13)

serves

3 (14 1/2 ounce) cans chicken brothchicken-broth
3 cups cooked ricecooked-rice
2 (6 ounce) packages southwestern chicken strips, fully cooked and diced
1 (16 ounce) can V8 vegetable juice
1 (15 1/4 ounce) can whole kernel corn, undrainedcorn
1 1/2 cups salsasalsa
1 (4 ounce) can diced green chilies, undrained
1/2 cup chopped green onionscallion
2 tablespoons minced fresh cilantrocilantro
shredded 4-cheese Mexican blend cheese
additional chopped green oniononion
additional minced fresh cilantrocilantro
coarsely crushed tortilla chipstortilla-chips

Instructions (2 steps)

01In a large pot, combine first 9 ingredients. Bring to boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
02Garnish with toppings.

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