1 pound boneless skinless chicken breasts, chopped
1 each medium green, sweet red and yellow peppers, chopped
1 medium onion, chopped
2 tablespoons olive oil
3 cups water
2 cups frozen corn
1 cup uncooked brown rice
1 cup green enchilada sauce
1/4 cup canned chopped green chilies
1/4 teaspoon salt
1 cup (4 ounces) shredded Mexican cheese blend
1 cup (8 ounces) sour cream
Tortilla chips and minced fresh chives, optional
Directions
In a Dutch oven over medium-high heat, cook and stir the chicken, peppers and onion in oil until vegetables are crisp-tender. Stir in the water, corn, rice, enchilada sauce, chilies and salt. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.
Remove from the heat. Stir in cheese and sour cream until cheese is melted. Serve with chips and chives if desired. Yield: 6 servings.
This soup is our new favorite chicken soup. I used white rice instead of brown rice and I didn't have much time to make it, so instead of simmering the rice in the soup, I made it in my rice cooker and just mixed it in. It was very very good!
I guess this couldn't be made in a crockpot, could it?
ReplyDeleteIt's worth a try. I have a crockpot recipe book with several chicken and rice recipes. They say anywhere from 3 to 6 hours. I'd throw it all in but the sour cream and see what happens!
ReplyDelete