Texmati® Chicken Enchilada Soup
- 1 cup uncooked Texmati® Brown Rice
- 3 cups chicken broth
- 1 lb (15 oz) jar chunky garden vegetable pasta sauce
- 1 (10 oz) can mild red enchilada sauce (medium for more heat)
- 1 1/2 cups shredded rotisserie chicken
- Shredded Cheddar cheese
- Prepare rice according to package directions.
- In 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 min. Sprinkle each serving with cheese.