We adore enchiladas so much, we turned them into a soup! Enjoy all the flavors of a cheesy enchilada dish made into a soup with our 100% Whole Grain Brown Rice.
Prepare rice according to package directions.
In a large saucepan combine cooked rice and all other ingredients; except cheese.
Over medium-high heat, bring soup to a boil. Reduce heat and simmer 10-15 minutes.
Sprinkle each serving with cheese.
As far as winter soups go, this recipe is all the rave. Out of the tortilla and into a hot bowl, this Mexican-style rice soup is just as cheesy, savory, and filling as your favorite enchiladas. With chicken broth, whole grain brown rice, roasted chicken, and your favorite chunky tomato sauce– this recipe is fast, easy-to-make, and one of our go-to winter comfort foods.
Crunch time is a thing of the past with this soup. Aside from its notably tasty appearance, this recipe is also a fast and easy fix to the last-minute, weeknight dinner. With only one pot needed, from start to finish, it also requires minimal cleanup, while the prep itself is as easy as assembling a few ingredients and turning on the stove.
How could a recipe be that easy, you ask? Well, it’s all in the ingredients, which are so full of flavor themselves, there’s not much else you could do. All you’ll need is 10 ounces, or one can, of mild red enchilada sauce, shredded rotisserie chicken, chicken stock, and a jar of your go-to garden vegetable pasta sauce.
Bulk up on these ingredients, including our Carolina® Whole Grain Brown Rice, and you’ll have everything you need to make this recipe once the eleventh-hour strikes. Try it for your next dinner, a relaxing Sunday lunch, or any meal in between!
If you’d like to use up your or traditional White Rice in this recipe, make sure to see how long to cook white rice before adding it in.