I made this recipe last Friday night kind of on the spur of the moment. (Whoo-hoo! How's that for flexible planning!) The day prior, I had seen a recipe in a magazine as I was sitting in the waiting room at the doctor's office. I was looking at the ingredient list and thought to myself, "I have most of that stuff at home right now!" And it sounded really good! I made a few adjustments - for example, I made it as a soup instead of a casserole. It was sooo good and I will definitely make it again!
Spicy and Cheesy Chicken Soup
2 chicken breasts (4 to 6 oz each)
1 14.5 oz can chopped tomatoes with jalapenos
2 cloves garlic, minced
1/2 cup condensed fiesta nacho cheese soup
1/2 cup condensed cream of chicken soup
1/4 cup chicken broth
1 cup cooked brown rice
1/4 cup shredded reduced fat cheddar cheese
1/4 cup shredded reduced fat mozzarella cheese
1. Spray a large skillet with nonstick cooking spray and heat over medium heat. Add the chicken breasts and cook about 6 minutes on each side.
2. Add the can of chopped tomatoes, garlic and chicken broth to the pan and stir well, scraping any little bits from the bottom of the pan.
3. Add the 2 condensed soups and the cup of precooked rice. Let simmer for about 10 minutes.
4. Remove the chicken breasts and cut into bite-sized pieces. Add them back to the pan and stir well. Ladle into bowls and top with the shredded cheddar and mozzarella.
This will make 2 large servings or 4 smaller ones. The picture below is of a large serving.
For 2 large servings, assuming 4 oz chicken breasts, each serving will have:
You could add lots of different vegetables to this as well, if desired. My husband and I like different vegetables so he had peas in his soup, and I had broccoli on the side. You could add corn, carrots, or even cauliflower to this. I'd probably add them at the same time as the brown rice. I think next time I'm going to make this with some chopped cauliflower. That sounds really good!