Ingredients:

3 cups cooked Texmati Brown Rice

3 cups low-fat chicken broth

1 (1-lb., 10-oz.) jar chunky garden vegetable pasta sauce

1 (10-oz.) can mild red enchilada sauce

11⁄2 cups shredded cooked chicken

Shredded low-fat cheddar cheese

Light sour cream, optional

 

Directions:

In large saucepan, combine rice and all other ingredients, except cheese. Over medium- high heat, bring soup to a boil. Reduce heat and simmer 10–15 minutes. Serve topped with cheese and a dollop of sour cream, if desired.

 

(Yield: 8–10 servings)