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Mexicali Chicken and Corn Soup

Looking for a hearty dinner? Then check out this Mexican chicken and corn soup - a slow cooked delight!

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  • prep time 10 min
  • total time 12 hr 30 min
  • ingredients 6
  • servings 6
 

Ingredients

1
lb. boneless skinless chicken thighs, cut into 1-inch pieces
1
(1-lb.) pkg. frozen whole kernel corn
2
(14-oz.) cans chicken broth
1
(14.5-oz.) can Mexican-style stewed tomatoes, undrained
3/4
cup uncooked instant brown rice
1
(1.25-oz.) pkg. taco seasoning mix

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 3 1/2- to 4-quart slow cooker, combine chicken, corn, broth and tomatoes; mix well.
  • 2 Cover; cook on low setting for 8 to 12 hours.
  • 3 About 20 minutes before serving, stir rice and taco seasoning mix into soup. Increase heat setting to high; cover and cook an additional 20 minutes or until rice is tender. Stir soup before serving.
  • 1 In 3 1/2- to 4-quart slow cooker, combine chicken, corn, broth and tomatoes; mix well.
  • 2 Cover; cook on low setting for 8 to 12 hours.
  • 3 About 20 minutes before serving, stir rice and taco seasoning mix into soup. Increase heat setting to high; cover and cook an additional 20 minutes or until rice is tender. Stir soup before serving.

EXPERT TIPS

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Expert Tips

Accompany this Mexican soup with warm flour tortillas and a cool salad made with avocado and orange slices. Tall glasses of lemonade or limeade are the ultimate thirst quencher.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
),
Cholesterol
50mg
50%;
Sodium
1060mg
1060%;
Total Carbohydrate
32g
32%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
4%;
Iron
10%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.