Texmati® Chicken Enchilada Soup Recipe


  • 1 cup uncooked Texmati® Brown Rice
  • 3 cups chicken broth
  • 1 lb (15 oz) jar chunky garden vegetable pasta sauce
  • 1 (10 oz) can mild red enchilada sauce (medium for more heat)
  • 1 1/2 cups shredded rotisserie chicken
  • Shredded Cheddar cheese


  • Prepare rice according to package directions.
  • In large saucepan combine cooked rice and all other ingredients; except cheese. Over medium-high heat, bring soup to a boil. Reduce heat and simmer 10-15 min. Sprinkle each serving with cheese.