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Mexican Chicken Soup*

2 chicken breasts
1/2 cup rice, uncooked
1 can corn, undrained
1 can mixed vegetables, drained
1 can cream of chicken soup
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 tsp jalapeno (or to taste), chopped
3 oz Velveeta cheese

Put chickin in a large pot. Cover with water and cook until done. Leave water in pot; take chicken out and shred or slice, then put back into pot with broth. Add remaining ingredients except cheese. Simmer until rice is cooked, stirring occasionally (about 30 minutes). Add cheese and stir until melted.

Serve with browned tortillas.

Makes 6 servings.