1 cup water
2 cups salsa
1 1/4 cups uncooked regular long-grain white rice
1.25 pounds skinless, boneless chicken breast tendersSalt
Stir the soup, water, picante sauce and rice in a 4-quart slow cooker. Salt the chicken and add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken. Return the chicken to the cooker and stir.
So I bought some cheddar cheese soup for a recipe I planned on making, and then I didn't want to make that recipe, so I had condensed cheddar cheese soup sitting around. Enter google search :). Here is where you can find the original recipe. I found this, thought it sounded great and easy, and we made it. Noah gave it a perfect 10, Owen gave it a 5 because he thought it was too spicy, and I gave it a 9. The rice could've been a little less well done, but other than that I thought it was awesome. For 1/12 of the total, which is a ton of food, the calories are 180. I think it would be better split into 24 helpings. Anyway, this turned out well, and I'm glad I didn't try the nacho cheese soup. Mexican and soup just doesn't appeal to me, although I know lots of people like it like that.
I did not know that there was a Mexican cheese soup. I don't even like Campbell's cheddar cheese soup. This does sound good and easy.
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