Meet the Sullivans: Recipe: Slow Cooker Mexican Chicken and Rice Soup

September 21, 2015

Recipe: Slow Cooker Mexican Chicken and Rice Soup

Slow cooker recipes can be really hit or miss. I've tried so many recipe over the years since we got our Delonghi slow cooker, and only about half of them turn out good enough to repeat. I've found that soups and stews seem to turn out the best or are, for the most part, fool proof!

We LOVED this recipe so much, and I'm sure you will too! It's hearty, filled with vegetables and full of flavor. There is almost no prep work for this recipe if you buy Trader Joe's Mirepoix, which has the carrots, onions and celery pre-chopped!

3 1/2 cups chicken broth
2 cups water
1 can Rotel tomatoes
1 can yellow corn
3 boneless, skinless chicken breasts
1 package of Rice-a-Roni Mexican rice
1/2 onion, diced
3 carrots, diced
3 celery stalks, diced
1 1/2 cups shredded cheese
1 cup restaurant style salsa

optional: diced avocado, tortilla chips and cilantro

Combine broth, water, onion, carrots, celery, corn, Rotel, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours or on high for 4-6 hours. Take out chicken and shred with two forks, add chicken and salsa to slow cooker and then add the chicken back into slow cooker. Let cook for 10 more minutes before serving. Serve with garnishes and tortilla chips.


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