Creamy chicken chili coconut soup

Ingredients:
3 cubed Mesquite-grilled chicken breasts (from Costco).
Otherwise, pre-grill with soy or to taste.
1/3 full of large soup pot of water
1 cup of blend of wild and brown rice (Lundberg Wild Blend)
1 4 oz. can of diced green chilis
1 15 oz can of coconut milk
1 can condensed mushroom soup
1/2 tsp or to taste each of Thyme, Tarragon, yellow curry powder, Cajun spice or Paprika,
1 tsp dried onion or 1/4 cup finely chopped onion,
salt and pepper to taste.

Directions:
Fill a large soup pot 1/3 full of water and bring to low boil.
Cube cooked chicken breasts and add to the heating water.
Add rice mix.
Add coconut milk and mushroom soup.
Add chilis.
Spice to taste.
Cook on medium low for an hour or until the soup turns light green and the rice is tender.

I had 4 bowls...wow, yummm!