My Mom's Chicken & Rice Enchilada Soup (Healthy!)
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
1 big pot
- Serves:
- 6-8
ingredients
- 3 boneless skinless chicken breast halves
- water
- 2 (16 ounce) boxes chicken broth
- 1 (10 1/2 ounce) can 99% fat-free cream of chicken soup
- 1 (28 ounce) can Rotel Tomatoes
- 1 (4 ounce) can green chilies, chopped
- 1 tablespoon white wine
- 2 tablespoons dried thyme
- 1 tablespoon Tabasco sauce
- 1 cup uncooked white rice
directions
- In a big stock pot, steam the chicken breasts in an inch or two of chicken broth until about done. (If you wanted, you could sauté them in cooking spray or about a tsp of olive oil).
- Remove chicken and chop into bite sized pieces. It will finish cooking with the other ingredients.
- Add back to the pot, along with the rest of the ingredients.
- Cook until the rice is done!
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RECIPE SUBMITTED BY
I got married to my high school sweetheart in August 06 at the ripe old age of 21, and my husband Luke and I just moved to Birmingham, AL from Auburn. He's in his second year of dental school at UAB. I have a BFA in Graphic Design, and I'm a designer at Time Inc and doing freelance design work on the side. I'm planning to go to grad school for a Master's of Fine Arts in Book Arts some time or another. I had deferred because I think the timing will be better once Luke gets out of school and perhaps I might not need to commute the hour over there.
Getting married and getting HALF of a refrigerator instead of sharing one with seven other girls really ignited a cooking fire in me!
Lately I've been trying to cut out the sugar, which is hard, because Luke likes sugary pancakes and cereal, and because I like baking things. I need to quit baking! Trying to lose the newlywed nine so I can fit into my winter clothes.