Smothered Chicken Burrito Soup
Smothered Chicken Burrito Soup is like a burrito bowl with chicken, beans, rice, enchilada sauce, taco seasoning, cilantro, & a special secret ingredient.
Servings: 4 -6
- 2 cups chopped cooked chicken I used a rotisserie chicken
- 1 cup frozen corn
- 1 cup spanish rice dry packet
- 28 oz enchilada sauce I used Old El Paso
- 4 cups chicken broth
- 1/2 cup Alfredo sauce
- 1 tablespoon taco seasoning
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1/2 yellow onion chopped
- 1/2 cup chopped cilantro
In a large pot add enchilada sauce, chicken broth, chopped onion, green peppers and red peppers. Place over medium-high heat and bring to a boil.
Add rice and taco seasoning, bring soup back to a boil. Cover and reduce heat to medium-low and simmer for 7 minutes (or follow the back of the directions on the Spanish rice dry packet you use).
Once the rice has cooked add chicken, Alfredo sauce, corn and cilantro. And cook for 10-15 minutes over low heat.
Immediatley serve the soup. Top each bowl fo soup with a small flour tortilla and garnish with cheese, sour cream, salsa and cilantro.
Calories: 456kcal | Carbohydrates: 68g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 2933mg | Potassium: 727mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2060IU | Vitamin C: 57.1mg | Calcium: 34mg | Iron: 2.7mg