Enrique's Lunch Day Soup

 A favorite from Enrique's Mexican Restaurant at the Ponca City Airport!

2 boneless chicken breasts

2-3 cans chicken broth (or use water used to stew the chicken breast)

1 can Veg-All

2 jalapeno peppers, seeded and chopped (Shauna omits)

2 can Rotel mexican tomatoes/peppers

Fresh cilantro, chopped

1 cup cooked white rice

salt and pepper to taste

In saucepan, boil chicken breast in seasoned water until tender.  Cut chicken into small pieces.  Using either the water used for stewing or canned chicken broth, pour into large saucepan.  Add Veg-All, jalapenos, Rotel and cilantro.  Stir in cooked rice.  Heat until hot and serve.

Shauna's Notes:  Can use cooked chicken (like from instantpot) and just add all ingreds to pot.  I also add some cumin and chili pepper.  The rice will soak up some of the liquid once in the pot, so you may have to add more chicken broth.  Add good amount of cilantro.   Makes quite a bit.  It's best to cook up early in the day, refrigerate and re-warm later.  Always tastes better after it has time to sit.