CREAMY CHICKEN AND RICE TACO SOUP

Creamy Chicken and Rice Taco Soup image

Provided by My Food and Family

Categories Home

Time 35m

Yield 12 servings

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1 medium onion, diced
4 cloves garlic, minced
64 oz. chicken broth
1 can (7 oz.) mild green chiles
1/2 cup long-grain white rice, uncooked
1 teaspoon ground cumin
1 teaspoon chili powder
2 cups cooked, shredded chicken breast
1-1/2 cups fresh, frozen corn (or 1 can corn, drained)
1 pkg. (16 oz.) 2% Milk VELVEETA, diced
season to taste
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, divided
1/2 cup chopped fresh cilantro

Steps:

Heat olive oil in a large soup pot. Add onion and sauté 4-5 minutes, until tender. Add garlic and cook for about 30 seconds, until fragrant. Add chicken broth, green chilies, rice, cumin, chili powder. Bring to a boil and then reduce to a simmer until rice is cooked, about 20 minutes. Turn heat to low and add corn and chicken. Add Velveeta and stir until melted and smooth. Season to taste.
Remove pot from heat and stir in 1/2 cup sour cream. Serve into bowls and top with remaining sour cream and cilantro. Serves 12.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g