This is an old standby recipe I have that I’ve had forever. So yummy! Awesome for football game parties.
2 boxes of Mexican rice (Rice-a-Roni)
1 can of mild Rotel
1 can of Kuner’s southwestern black beans with cumin & chili spices
1 bag of frozen corn
Chicken broth
Shredded Mexican cheese
3-4 lbs of cut chunked chicken
Cut chicken into small chunks and cook until no longer pink and juices run clear. In a saucepan, make the Mexican rice according to instructions except stop when it is still soupy but the rice looks al dente. In a separate large soup pan, combine the can of Rotel, can of black beans (beans drained and lightly rinsed), corn, cooked chicken, and the soupy rice. Stir together and bring to a simmer. Add chicken broth along the way to bring the soup to your desired consistency. Stir in a cheese by the handfuls until desired cheesiness is achieved. Top your bowls with extra cheese and crunched tortilla chips.
Keep extra chicken broth on hand for leftovers, the rice absorbs a lot of the broth. You may like it better this way though (meaning chunky and not soupy) if you want to serve in tortillas or as a chip dip. Enjoy!
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