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Receta Mexicali Chicken And Corn Soup
by Global Cookbook

Mexicali Chicken And Corn Soup
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  Raciónes: 5

Ingredientes

  • 1 lb boneless, skinless chicken thighs cut into 1" pcs
  • 1 lb Green Giant Select(r) Frzn Niblets Frzn Corn
  • 29 ounce ready-to-serve chicken broth (2 14-1/2 ounce. cans)
  • 14 1/2 ounce Mexican-style stewed tomatoes undrained
  • 3/4 c. instant brown rice
  • 1 Tbsp. Old El Paso(r) Taco Seasoning Mix (from 1.25 ounce. pkg.)

Direcciones

  1. In 3-1/2 to 4 qt slow cooker, combine chicken, corn, broth and tomatoes; mix well.
  2. Cover; cook on low setting for 8 to 12 hrs.
  3. About 20 min before servings, stir in rice and taco seasoning mix. Cover; cook an additional 15 to 20 min or possibly till rice is tender. Stir before serving.
  4. 5 (1-2/3 c.) servings
  5. Serving Ideas : Accompany this Mexican soup with hot flour tortillas and a green salad made with made with avocado and orange slices. Serve refreshing lemonade or possibly limeade to drink.
  6. Tablespoons(Ready in):"12:20"
  7. Nutritional Values the Points for the 123 WW Success Plan is 7 Points.
  8. INGREDIENTS SUBSTITUTION: To spice up this soup, add in 1/2 to 1 whole minced fresh jalapeno chile with the tomatoes.
  9. KITCHEN TIP: 1-1/2 pounds of bone-in thighs can be used in place of the boneless thighs. Remove and throw away the skin and cut the meat away from the bones.