spanish chicken and rice soup

Name: Spanish Chicken and Rice Soup
Prep time: 20 min
Cook time: 5 min
Yield: 4
Cuisine: Spanish
Ingredients: (2) 19 oz. can(s) traditional chicken vegetable soup; 1 14 1/2oz can(s) diced tomatoes with chilies, undrained; (1) 8.8 ounce(s) pouch spanish rice mix, precooked; 1 cup(s) frozen corn

(1 RATING)

27 Pinches

Heather Graham

McKeesport, PA

Updated on Apr 6, 2012

This is such a quick and easy recipe it taste like you simmered it all day. It is a little spicy the heat comes from the tomatoes with green chiles.

Rate

No Image

prep time 20 Min

cook time 5 Min

method Stove Top

yield 4 serving(s)

Ingredients

(2) 19 oz. cans traditional chicken vegetable soup
1 14 1/2oz cans diced tomatoes with chilies, undrained
(1) 8.8 ounces pouch spanish rice mix, precooked
1 cup frozen corn

How To Make spanish chicken and rice soup

Step 1

In a 3-quart saucepan mix soup, tomatoes, rice and corn. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to low; cook uncovered for 5 minutes.

Step 2

Hint: Look for precooked rice near the other rice mixes. Any Spanish rice mix (precooked or not) can be substituted. If your mix is not precooked, follow the package directions, then add to the soup as directed in the recipe.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes