Spicy Chicken Rice Soup
- 3 (14 1/2 ounce) cans chicken broth
- 3 cups cooked rice
- 2 (6 ounce) packages southwestern chicken strips, fully cooked and diced
- 1 (16 ounce) can V8 vegetable juice
- 1 (15 1/4 ounce) can whole kernel corn, undrained
- 1 1/2 cups salsa
- 1 (4 ounce) can diced green chilies, undrained
- 1/2 cup chopped green onion
- 2 tablespoons minced fresh cilantro
- TOPPINGS
- shredded 4-cheese Mexican blend cheese
- additional chopped green onion
- additional minced fresh cilantro
- coarsely crushed tortilla chips
- In a large pot, combine first 9 ingredients. Bring to boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
- Garnish with toppings.
chicken broth, rice, chicken strips, vegetable juice, whole kernel corn, salsa, green chilies, green onion, fresh cilantro, toppings, blend cheese, green onion, fresh cilantro, tortilla chips
Taken from www.food.com/recipe/spicy-chicken-rice-soup-142069 (may not work)