Slow Cooker Corn, Rice and Salsa Chicken Soup

• Meat

  • 1 1/2 lbs Chicken thighs or chicken breasts, boneless skinless

• Produce

  • 1 (15 oz can Black beans
  • 1 (15 oz can Corn
  • 1 (15 oz can Garbanzo beans
  • 1 (14.5 oz can Tomatoes, with juice

• Condiments

  • 1 cup Picante sauce or salsa

• Pasta & Grains

  • 1/2 cup Brown rice

• Baking & Spices

  • 1 Salt and pepper
  • 4 tbsp Taco seasoning

• Liquids

  • 4 cups Water

Found on 365daysofcrockpot.com

Description

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs or chicken breasts
• 1/2 cup brown rice
• 1 (15 oz) can corn, drained
• 1 (15 oz) can garbanzo beans (chickpeas), drained
• 1 (15 oz) can black beans, drained
• 1 cup picante sauce or salsa
• 1 (14.5 oz) can diced tomatoes with juice
• 4 cups water
• 4 Tbsp taco seasoning
• Salt and pepper
• Optional: lime juice, cilantro, sour cream, grated cheddar, tortilla chips

Directions

• Add chicken, rice, corn, chickpeas, black beans, salsa, diced tomatoes, water and taco seasoning to the slow cooker*.
• Cover and cook on low for 6-8 hours or on high for 4-6 hours. The cooking time will greatly depend on your slow cooker. My slow cooker took about 5 hours on high for the rice to get to the correct consistency.
• Remove chicken and shred up, return the chicken to the slow cooker.
• Add salt and pepper to taste (this will depend on your canned ingredients and how much sodium they contain).
• Add in lime juice to taste and top with other desired toppings.