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