Mexicali Chicken and Corn Soup

  • Prep 10 min
  • Total 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

Steps

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
60
% Daily Value
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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