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Mexicali Chicken and Corn Soup*

Prep Time: 20 minutes
Total Time: 12 hours, 20 minutes

1 lb. boneless skinless chicken thighs, cut into 1-inch pieces
1 (1-lb) pkg frozen corn
2 (14.5-oz) cans ready-to-serve chicken broth
1 (14.5-oz) can Mexican-style stewed tomatoes, undrained
3/4 cup uncooked instant brown rice
1 Tbsp taco seasoning mix

In 3.5 to 4 quart slow cooker, combine chicken, corn, broth, and tomatoes; mix well.

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

About 20 minutes before serving, stir in rice and taco seasoning mix. Cover; cook an additional 15-20 minutes or until rice is tender. Stir before serving.

Makes 5 (1 2/3-cup) servings.

300 calories, 8 g fat

Pillsbury Soups & Stews recipe booklet