Mexicali Chicken and Corn Soup

(5)
  2 reviews
  • 10|min prep time
  • 12|hr|30|min total time
  • 6 ingredients
  • 6 servings

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

Directions

  1. 1 In 3 1/2- to 4-quart slow cooker, combine chicken, corn, broth and tomatoes; mix well.
  2. 2 Cover; cook on low setting for 8 to 12 hours.
  3. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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