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Mexican Chicken Soup Recipe

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This recipe for Mexican Chicken Soup, by , is from The Ast Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Ast
Added: Wednesday, December 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. (one 16 oz can) Healthy Request Chicken Broth,
2 c. water,
8 oz. skinless boneless uncooked chicken breast, cut into 16 pieces,
1 can. (10 3/4 oz) Healthy Choice Cream of Chicken Soup,
1 c. chunky salsa (you pick the heat),
1 c. frozen whole kernel corn,
1 c. hot cooked rice (2/3 cup uncooked),
1/2 tsp. dried minced garlic,
1 tsp. dried parsley flakes

Directions:
Directions:
In a large saucepan, combine chicken broth, water and chicken pieces. Cook over medium heat until chicken is tender, about 10 minutes. Stir in chicken soup and salsa. Add rice, corn, garlic and parsley flakes. Mix well to combine. Lower heat. Simmer 10 minutes, stirring occasionally.

Number Of Servings:
Number Of Servings:
4 (1 1/2 cups each)

 

 

 

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