Dinner Tonight: Tex-Mex Chicken and Rice Soup

Soups are always a hit at our house.  During the fall and winter, we eat soup for supper just about every other night.  On this night, I wanted to make a chicken and rice soup but with a Tex-Mex flare…and in the slow cooker…because that makes life so simple.
Dinner was delicious.  Delicious and simple.  Love.
This serves four adults.
Shopping List
1 pound chicken breasts (uncooked and can be frozen or defrosted)
1 (10 oz) can Rotel Tomatoes
1 (1 oz) package of taco seasoning mix
1 (10 oz) can tomato soup
2 cups chicken stock
1 cup instant rice (I used brown but you can use white), uncooked
1 cup shredded Cheddar cheese
1 cup frozen corn or one (15 oz) can of corn, drained
Chopped green onions to garnish
In your slow cooker, add in your chicken, Rotel, taco seasoning, tomato soup and stock.  Cover and cook on low 6 to 8 hours (or high 3 to 4 hours).
About 30 minutes before you’re ready to eat, remove the lid and shred the chicken right inside the slow cooker using two forks. Next, stir in your rice, cheese, and frozen corn.  Turn the slow cooker to high heat, cover and cook another 30 minutes.
Ladle soup into bowls and garnish with some chopped green onions.
So simple and so yummy too!
Because you’re cooking this in the slow cooker, you can put in either defrosted or frozen chicken breasts.  They will both have time to cook all the way through in the slow cooker.
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  • Sheaffer {Pinterest Told Me To} September 30, 2014 at 10:52 am

    This looks so good! I love a chicken and rice soup, but when you mix and match one that I can crumble tortilla chips on top of and sprinkle some cheese all over, well then I'm ALL IN.

  • Anonymous September 30, 2014 at 1:39 pm

    We don't have Rotel tomatoes in Canada (at least as far as I know!) What are they exactly? Tomatoes in some type of seasoning?

    This looks yummy!! Am going to make on the weekend!

    • Anonymous February 25, 2015 at 8:45 pm

      It's pretty much just diced tomatoes and green chilies. Grab a can of each and it would probably have the same effect.

  • Haley @ Cupcakes and Sunshine September 30, 2014 at 2:00 pm

    YAY FOR SOUP WEATHER! This one looks incredible. I'm making it!

  • Steph @ Three Loud Kids! September 30, 2014 at 2:00 pm

    mmm this looks delicious. I bet this would be perfect on a cool fall day!

  • Mona September 30, 2014 at 3:55 pm

    So looking forward to making all of these meals. They all look and sound delicious! Love that all are in the slow cooker and dinner is ready when we are. Doesn't get any better than that!

  • Jaren September 30, 2014 at 7:13 pm

    This looks perfect for Fall!! I love turning something into a Mexican dish!!

  • 3girls1apple September 30, 2014 at 11:03 pm

    Wow…this looks crazy, but definitely good. very different. Thanks for sharing from 3girls1apple.com

  • Dianna October 7, 2014 at 2:56 pm

    This looks yummy! Printing it now!

  • Karen October 21, 2014 at 10:17 pm

    Just an FYI- my rice took 1.5 hours to cook so consider that when planning dinner- chances are it will take more than 30 minutes

  • Kelly@TheAdornedAbode.com December 8, 2014 at 5:29 pm

    I made this yesterday, and it was DELICIOUS! My husband told me at least 10 times that I need to make this again, and soon. Even my picky 7 year old liked it, and that is saying something. 🙂 I had a little too much chicken in mine (closer to 2 lbs, I think), so ended up adding more chicken stock at the end to thin it out some. Seriously, this is SUCH a tasty soup, and made tons for leftovers, which is always nice for lunches.

  • Allison F February 23, 2015 at 9:22 pm

    Yum!!! I am SO excited because we are stuck inside today too (McKinney!) and I saw this recipe, and it looks delicious and is perfect for our snow day! So I went in my pantry and saw I already literally had every single thing for it. So the first few ingredients have been in my crockpot since noon. But I have a silly question – is boil-in-a-bag brown rice the same as 'instant'? I mean, will it cook the same? (Throw it in and cook for an extra 30, or do I need to cook it separately in a pot then add it?) Yay!! Thank you!

  • Mix and Match Mama February 23, 2015 at 9:56 pm

    I would just throw it in and cook for 30. Enjoy!!! Stay warm!!

  • Anonymous February 24, 2015 at 10:50 pm

    Someone told me this trick awhile ago which was life changing…. When you shred any meat, THROW it in your kitchen aid for 10 seconds.. perfectly shredded chicken pork or beef!!.. heidi

  • Swarly May 28, 2015 at 5:36 am

    I just wanted to stop by and tell you how much we LOVE this meal, all the way from Australia! It is such a winner that I've even shared the recipe around to all of my friends and even at work.. it's a big hit with everyone!