Ingredients
- 2 (14-1/2 oz.) cans chicken broth
- 2 cups cubed cooked chicken
- 1 (17 oz.) can whole kernel corn, undrained
- 1 (11-1/2 oz.) can vegetable juice
- 1 (8 oz.) jar salsa
- 1 (4 oz.) can chopped green chilies, drained
- 1/2 cup chopped green onions
- 2 cups cooked Riceland Extra Long Grain Rice
- 2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro leaves
- Shredded Monterey Jack cheese, optional
Directions
In large saucepan, combine all ingredients except cheese. Bring to a boil; reduce heat. Cover; simmer 15 minutes or until heated through. Serve with cheese.
Serves 6.
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Submitted 6/13/05.
Source: Riceland Rice Recipes
Submitted By: Marlen
matchlessm@aol.com
Mexican Fiesta Soup