Chicken Tortilla Soup

4 to 5 cooked, boneless, skinless chicken breast halves, shredded (about 6 cups)
3 Cans (14oz) chicken broth
2 Cans (10 oz) mild or medium enchilada sauce
1 Can (12 oz) Nestle Carnation Evaporated Milk
2 Cups Matchstick or shredded carrots
1 Cup uncooked long or medium grain rice
1 1/2 Teaspoon ground cumin
2 Cups frozen whole-kernel corn, thawed
1 1/2 cups broken tortilla chips
Sliced green Onions (optional)

Combine -

Broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan. Cook over medium-high heat until mixture begins to simmer. Reduce heat to medium-low.

Simmer for 15-20 minutes stirring occasionally, until rice is tender. Add chicken and corn; stir well, heat another 10 minutes.

Shared by Debbie McLean Warner
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