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    You are in: Home / Recipes / Mexicanish Chicken & Rice Soup Recipe
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    Mexicanish Chicken & Rice Soup

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 28, 2010

      I used what I had on hand, and for the most part, covered all the ingredients. It tastes fantastic. I used medium salsa, which gave a nice spicy finish, and chicken breast instead of thighs. The sour cream gives a great creamy taste. I will be making this often.

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    • on April 12, 2010

      I elected to omit the chicken as I was serving it with meat filled Cornbread Casserole. I upped the veggies by adding carrots, celery, & a half can of rinsed black beans & omitted the cayenne pepper. I also prepared the rice separately as I'm not fond of the mushy texture rice gets from crockpot cooking. Other than that I stayed with the recipe amounts & ingredients. The soup is very thick, spicy without blowing your head off, and was easy to make. The sour cream finished the bowls perfectly adding a creamy note to balance the heat. Made for Pick A Chef Spring 2010.

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    • on April 07, 2010

      The whole family loved this great soup! I used boneless skinless breasts, otherwise made as directed. Nice and spicy, easy to make, and loved the addition of the spinach. Thanks for posting this recipe! Made for Spring PAC 2010

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    • on February 02, 2011

      This was good. I followed other reviewers and used chicken breasts, added black beans and celery and left the cayenne out. I have never cooked with rice in the crock pot before and it is true that it falls apart - makes it more like a barley consistency, so if you want it to hold up, put it in later or cook it separately. This makes enough to feed an army, definitely consider halving it!

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    • on March 27, 2010

      This recipe is awesome! I made a few modifications for our family based on convenience and our family's tastes but it was awesome. I used 5 chicken breasts (big family), 1 cup brown rice, 1 full bottle of Herdez Medium salsa, added 1 T of Cumin and subtracted the Bay Leaf because I didn't have any on hand and Tobasco because I thought I had enough heat with the salsa. This would have been great over something; in a tortilla or just as we ate itself! We did have a bit of sour cream and chopped green onion and it did compliment quite well. Two thumbs up, we'll make this again becuase it was so easy!

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    Nutritional Facts for Mexicanish Chicken & Rice Soup

    Serving Size: 1 (287 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 177.4
    Calories from Fat 48
    Total Fat 5.4 g
    Saturated Fat 2.4 g
    Cholesterol 38.7 mg
    Sodium 474.2 mg
    Total Carbohydrate 22.2 g
    Dietary Fiber 2.8 g
    Sugars 2.1 g
    Protein 11.4 g

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