Print Recipe
Enchilada Rice Soup |
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) |
Rate this Recipe! |