Spicy Chicken and Rice Soup

By CandyH

A quick, comforting soup! Add cornbread or rolls and it's a great quick meal.

Ingredients

• 2 cans (14-1/2 ounces each) chicken broth
• 3 cups cooked rice
• 2 cups cubed cooked chicken (great use for rotisserie chicken)
• 1 can (15-1/4 ounces) whole kernel corn, undrained (can use frozen)
• 1 can (11 1/2 oz. V-8 juice
• 1 cup salsa
• 1 can (4 ounces) chopped green chilies, drained
• 1/2 cup chopped green onions
• 2 tablespoons minced fresh cilantro (or parsley if you are not a cilantro fan)
• 1/2 cup shredded Monterey Jack cheese, optional

Preparation

Step 1

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. Sprinkle with cheese if desired. Yield: 8 servings.