The Ellensburg Enchilada is a rich creamy soup. It contains just enough white rice to thicken it up and turn it into a real bonafide stew. Make it your own with these cooking variations or mix it up and come up with your own!

Switch up the tomato: To give this soup a bit of a kick, you can switch out the tomato for a can of tomatoes with green chilies.
Add some corn: 10-15 minutes before the soup is done, add 1 can of creamed corn.
Low Sodium: You can discard the chicken packet and replace 2 cups of water with low sodium chicken broth or simply add less of the chicken packet to reduce the sodium.
Vegetarian: Leave out the yellow packet of chicken base, reduce water by two cups and add 15-oz. vegetable broth. If desired, add a meat substitute.