Slow Cooker Mexican Chicken and Rice Soup

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Slow Cooker Mexican Chicken and Rice Soup

Ingredients

• 1 medium Yellow Onion , peeled and chopped
• 2 Garlic Cloves , diced
• 1 10-ounce package frozen Corn Kernels (does not need to be thawed first)
• 1 15-ounce can Black Beans , drained and rinsed
• 1 14.5-ounce can Diced Tomatoes
• 1 pound Boneless Skinless Chicken Breasts
• ½ cup Long Grain White Rice
• 1 4-ounce can Diced Green Chile Peppers (mild heat)
• 1 15-ounce can Red Enchilada Sauce (medium heat)
• 6 cups Low Sodium Chicken Broth
• 1 teaspoon ground Cumin
• 1 teaspoon Kosher Salt
• ¼ teaspoon Black Pepper (preferably freshly ground)
• Toppings: shredded Mexican cheese blend, sour cream, sliced scallions and torn fresh Cilantro leaves , sour cream, sliced scallions and torn fresh Cilantro leaves

Instructions

1. In a 6 quart or larger slow cooker layer the onion, garlic, corn, black beans and tomatoes evenly on the bottom. Place the chicken breasts on top of the vegetables. Sprinkle the rice over the chicken. Add the diced chilies, enchilada sauce, chicken broth, cumin, salt and pepper. Cook on HIGH for 3 hours (or low for 5 ½ hours).
2. Remove the chicken breasts at 3 hours. Check that they are cooked through (no pink inside) and using two forks shred the meat. Put the shredded chicken back into the slow cooker for 30 minutes more. The soup is done when the chicken if cooked through and the rice is soft. Allowing it to cook the full time blends the flavors together well.

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