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MargaretB

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4 - 5 cooked, boneless, skinless chicken breast halves or 1 rotisserie chicken, shredded (about 6 cups)
3 cans (14 oz. each) reduced sodium chicken broth
2 cans (10 oz. each) mild red or green enchilada sauce
1 can (12 oz.) evaporated milk (I used fat free)
2 cups matchstick or shredded carrots (I didn't have carrots so used about 3/4 cup frozen tricolor bell peppers chopped)
1 cup uncooked rice
1-1/2 tsp ground cumin
2 cups frozen whole kernel corn, thawed
1-1/2 cups crushed tortilla chis
Optional: cheese cilantro, sliced green onion, sour cream, guacamole, etc.

Combine broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan.  Cook over medium high heat until simmering.  Reduce heat and simmer for 15 or 20 min, until rice is tender; stir occasionally.  Add chicken and corn, stir well. Heat until corn and chicken are warmed.

Spoon into serving bowls, top with tortilla chips and/or assorted optional items. 

I served with cornbread.


DoreenF

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Reply with quote  #2 
that soup sounds yummy!!!  I'm going to make it when I come back from Christmas!
Thanks for sharing the recipe Margo!
Doreen


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MargaretB

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Reply with quote  #3 

The recipe said you could freeze half - mine never made it that long.  Ryan is eating the last bowl now as a matter of fact.  It is good though.  Let me know how you like it.

BMD

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Reply with quote  #4 

MargaretB-I suppose turkey would taste just as good wouldn't it? I have some leftover in the freezer and I would really like to use it up this week-end.


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MargaretB

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Reply with quote  #5 

BMD, I don't know why it wouldn't work - I think it would work well -because I used fresh rotisserie chicken, I left the shredded chicken in bigger than bite size pieces.  If you try it, let me know what you think.

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Reply with quote  #6 

I am going to go get the turkey out of he freezer. We are headed for some super warm days but the nights will be soup weather.


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BrendaBMD
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Reply with quote  #7 

I made the stew last night. It was really good and everyone liked it but I do think chicken would have been better. Especially a rotisserie chicken. Turkey can be kind of chewy and none of us are really big turkey fans anyway. I will certainly be making it again with chicken. Thank you for the recipe Margaret.


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DoreenF

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Reply with quote  #8 
I made this last night too...  and agree it is really good.  I added a diced up onion and a combination of carrots and orange bell pepper.  It makes a huge pot of stew. I'm thinking that if it thickened up overnight it might be thick enough  to put in a tortilla w/ cheese and have a burrito or taco.  The flavors worked really nicely together.  I used red enchilada sauce.  I was thinking it might not look very appetizing if I used green enchilada sauce. 

Thanks for sharing this recipe Margo.
Doreen


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silvergirl9114

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Reply with quote  #9 
I made this last weekend too---very yummo! Think I'll try the green and red peppers next time. No need to worry about the green sauce---there isn't enough of it in there to change the color. Especially good with sour cream (low fat, of course) on top. Thanks Margo; I think you are the wagon circle's designated good cook.

Jeannie
MargaretB

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Reply with quote  #10 

Glad you all liked it.  I thought it was really good.  I find that it does thicken up but I use the chicken broth to thin it.

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Reply with quote  #11 

I was wishing I had some sour cream when I was eating it.


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MargaretB

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Reply with quote  #12 
I use the fat free one that comes in the cow container -just a dollop does it
DoreenF

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Reply with quote  #13 
Margo - are you posting from the hospital ???  How are you feeling ???  Are you up and walking around yet ??   Thinking of you and sending you lots of healing energy and support.
Hugs,
Doreen


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MargaretB

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Reply with quote  #14 
Doreen, I am definitely reading and posting a little from the hospital. I go home today.
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