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Mexicali Chicken and Corn Soup

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Mexicali Chicken and Corn Soup
  • Prep 10 min
  • Total 12 hr 30 min
  • Ingredients 6
  • Servings 6
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Looking for a hearty dinner? Then check out this Mexican chicken and corn soup - a slow cooked delight!
Updated Jun 25, 2010

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.

Nutrition Information

270 Calories, 7g Total Fat, 19g Protein, 32g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
50mg
17%
Sodium
1060mg
44%
Total Carbohydrate
32g
11%
Dietary Fiber
3g
12%
Sugars
5g
Protein
19g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
10%
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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