Tex Mex Style Chicken Stirfry
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 332.0
- Total Fat: 2.5 g
- Cholesterol: 12.3 mg
- Sodium: 957.4 mg
- Total Carbs: 66.7 g
- Dietary Fiber: 3.4 g
- Protein: 11.7 g
IntroductionI made this on a whim one night and we loved it. I had to share this quick recipe. I made this on a whim one night and we loved it. I had to share this quick recipe.
1 can Campbell's Healthy Request Tomato Soup - condensed
0.5 can (tomato soup can) of water
1 cup Salsa
1 cup Yellow Sweet Corn, Canned
0.5 cup Mushrooms, canned
3 ounces cooked Chicken Breast - cut into small chunks
1 cup cooked Dainty Gem Long Grain White Rice
1 tsp Seasoning (Clubhouse Tex Mex)
I used chicken cooked the night before so prep time can be cut down. If have to, cook chicken before adding to sauce.
I used canned veggies because that was what I had on hand, but definitely use fresh if you have, just cook before adding to sauce.
Instead of Tex Mex you can use chili or taco seasoning.
You can make it spicier by adding Frank's Red Hot afterwards.
Add your own veggies or even beans to suit your tastes!
In frying pan mix soup and water. Bring to a boil, add 1 cup of salsa and 1 tsp of Tex Mex seasoning.
Cook on low until thickened (may need to add corn starch)
Add 1 cup of corn and 1/2 cup of sliced mushrooms.
Chop chicken into small chunks (about the size of the mushrooms) and add to frying pan sauce.
Simmer and stir until everything is warmed through and yummy.
On each plate scoop 1/4 cup of rice and about a cup of sauce, mix and enjoy!
Serving Size: Makes 4 servings