Place the chicken breasts in a large pan. Cover with the water and bring to
a boil. Lower the temperature and simmer until the chicken is done,
approximately 20 minutes. Remove the chicken and set aside.
To a large soup pot, add the chicken broth and 8 cups of the chicken cooking
water. Add the onion, carrots, celery, bouillon cubes and taco sauce. Bring
to a boil, then add the rice, reduce the heat to a simmer and cook uncovered
for 20 minutes or until the rice is tender.
While the rice cooks, cut the chicken breasts into bite-sized pieces. When
the rice is ready, add the chicken to the pot. Cut up the Velveeta and add
to the pot, stirring until the cheese is completely melted.
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