Tex Mex Soup

Prep Time: 15 Minutes

Cook Time: 225 Minutes

Ready In: 240 Minutes

Servings: 8

It doesn't get an easier than this. I keep all these ingredients on hand. That way when I don't have anything to cook or we want a good satisfying meal, I can throw this together in the crock pot. This soup is so hearty, you can literally stand a spoon in it. Family favorite.

Ingredients:

1 (24 ounce) bag frozen grilled cooked chicken strips

1 (20 ounce) can mild red enchilada sauce

10 ounces green enchilada sauce

1 (14 1/2 ounce) can chicken broth

2 (15 ounce) cans whole kernel corn

1 (14 1/2 ounce) can diced tomatoes (mexican)

1 1/2 cups water

1/2 teaspoon cumin

1 teaspoon minced onion

1 tablespoon cilantro leaf (dried)

1 tablespoon minced garlic

1 dash black pepper

1/2 teaspoon ground red pepper

1 teaspoon salt

1/2 cup long grain rice (uncooked)

Directions:

1. You can find the grilled chicken strips in the Freezer section of your grocery store.
2. When ready to put this soup together. Microwave Frozen chicken strips for 4 minutes.
3. Meanwhile pour all canned ingredients into crock pot along with seasonings. Pour in canned corn. Cut chicken strips in chunks and add to mixture.
4. Cover and cook for 3-4 hours (I use 4 hr setting on my crock pot).

By RecipeOfHealth.com