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    • Diana Taylor

      Busy Moms' Chicken and Rice Soup adapted from Rachel Ray 1 rotisserie chicken {I used ALL the meat} 1 box {32 oz.} chicken broth 1/4 cup lime juice {2 limes} 1 cup salsa {I used Joe T. Garcia’s, mild} 1 can diced tomatoes with onion 1 cup frozen corn {or more if you like corn!} 1 cup frozen chopped veggies {celery, green pepper, and onion} 2 tbsp. chopped cilantro 1/3 cup Mexican cheese 1-2 boil-in-a bag bags of rice Here it is, in all it’s EASY glory. First up, bring chicken broth, lime juice, and salsa to a boil. Add in the diced tomatoes, frozen corn, and frozen chopped veggies. I definitely let the frozen items thaw out before I tossed ‘em in. Cook on medium high heat for about 10-12 minutes, reduce to low and add the shredded chicken. Cover and let simmer for about 20-30 minutes. Meanwhile, cook your rice. Drain and return to pot. Now take a spoonful{ish} of rice and dump it into your bowl. Spoon a very generous helping of the soup mix on top of the rice. The more rice you add, the thicker your soup will be, so proceed with caution :)

    • Tina Nixson

      chicken lime soup lots of soup recipes on this site

    • Jennifer Dexter

      easy chicken soup

    • Sarah Downing Souder

      THE BUSY MOM’S CHICKEN & RICE SOUP & a bunch of other soup recipes that look amazing!!

    • Thea Lowrimore

      CHICKEN RICE SOUP recipes

    • Tim Tollerud

      10 Crock Pot Soup recipes

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