Mexicali Chicken And Corn Soup Recipe

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

Preparation

In 3 1/2- to 4-quart slow cooker, combine chicken, corn, broth and tomatoes; mix well.

Cover; cook on low setting for 8 to 12 hours.

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.