Looking for a hearty dinner? Then check out this Mexican chicken and corn soup - a slow cooked delight!
Mexicali Chicken and Corn Soup
- Prep Time 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
Instructions
-
Step1In 3 1/2- to 4-quart slow cooker, combine chicken, corn, broth and tomatoes; mix well.
-
Step2Cover; cook on low setting for 8 to 12 hours.
-
Step3About 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.
Nutrition
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;Tips from the
Pillsbury Kitchens
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