Sopa de enchilada con pollo y arroz

Ingredientes

• 1 box Hamburger Helper™ cheesy enchilada
• 3 cups water
• 8 oz Kraft™ Velveeta™ prepared cheese product, cut into 1/2-inch cubes (from 16-oz box)
• 3 cups shredded cooked chicken
• 1 can (15 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
• 1 can (15 oz) Progresso™ black beans, drained, rinsed
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 1 cup frozen whole-kernel sweet corn (from 12-oz bag)
• 2 cups half-and-half

Preparación

1. 1

   In 6-quart Dutch oven, heat uncooked rice and sauce mix (from Hamburger Helper™ box) and water to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in cheese product; cook 5 minutes, stirring occasionally, until cheese product is melted.

2. 2

   Add topping mix (from Hamburger Helper™ box) and remaining ingredients. Increase heat to high. Heat to boiling, stirring frequently. Cover; reduce heat to medium-low. Cook 5 to 10 minutes longer, stirring occasionally, until rice is tender.