Mexicali Chicken and Corn Soup

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

  • 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
  • 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.
  • 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.
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