Stamp n Piece: New Recipe - Stacey's Mexican Soup

Monday, February 8, 2010

Do you ever read the recipes in the paper or a magazine and wonder who would ever fix that one? So. . . I was surprised to find a recipe in our local paper that I wanted to make and prepared it the same night!! With all the ingredients on hand, this could not have been easier. It had just enough spice to be perfect for a cold evening.

Stacey’s Mexican Soup – Super easy and quick

Makes 6 servings

1 cup water
1 cup instant rice (I used 2)
1 10-ounce can Rotel tomatoes
1 14-ounce can chili beans (I used 2)
1 14-ounce can black beans, drained and rinsed
2 cans cream of chicken soup
1 14-ounce can chicken broth
1 package fajita seasoning
2 cups cooked chopped chicken (I used a Swanson canned chicken for ease)
Bunch of cilantro, chopped (didn’t use)
Shredded Mexican cheese blend, for garnish

1. Heat water in a large pot over stove and add rice. Turn down heat to low while preparing other ingredients.

2. Add all other ingredients except cheese and heat thoroughly. Ladle into -bowls and top with shredded cheese.

Nutritional analysis per serving: 458 calories, 15 grams fat, 49 grams carbohydrates, 34 grams protein, 65 milligrams cholesterol, 1,855 milligrams sodium, 7 grams dietary fiber, 28 percent of calories from fat.

Happy Cooking! ~Rhonda