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.
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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