Mexican chicken and rice stew Recipe

Name: Mexican chicken and rice stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can cream of mushroom soup; 2 cup chicken broth; 1 packages dry ranch seasoning; 1 packages taco seasoning; 1 tbsp garlic powder; 2 boneless skinless chicken breasts; 1/2 packages frozen sweet corn; 1 can mushrooms; 1 can rotel - drained; 1 can black beans - rinsed; 1 tsp ground cumin; 1 cup brown rice

Servings: persons

1 can cream of mushroom soup
2 cup chicken broth
1 packages dry ranch seasoning
1 packages taco seasoning
1 tbsp garlic powder
2 boneless skinless chicken breasts
1/2 packages frozen sweet corn
1 can mushrooms
1 can rotel - drained
1 can black beans - rinsed
1 tsp ground cumin
1 cup brown rice

1
Add mushroom soup, taco seasoning, ranch seasoning, cumin, and chicken broth to crock pot and mix until smooth.
2
Add chicken breast, mushrooms and rotel.
3
Cook on high for 4 hours.
4
Add corn and black beans.
5
Cook rice according to package.
6
Add to crock pot.
7
Cook an additional 1.5 hours.
8
Shred chicken with fork.
9
Mix and serve.
10
I topped it with shredded Cheddar and hot salsa.
11
Sour cream would be great too.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 can cream of mushroom soup, 2 cup chicken broth, 1 packages dry ranch seasoning, 1 packages taco seasoning, and more.

Yes, Mexican chicken and rice stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican chicken and rice stew

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