Slow Cooker Mexican Chicken and Rice Soup is chock full of black beans, corn, diced tomatoes, shredded chicken and rice in a spicy broth. It's sure to take the sting out of a winter day or feed a crowd with no fuss.
1 10-ounce packagefrozen Corn Kernels(does not need to be thawed first)
1 15-ounce canBlack Beans, drained and rinsed
1 14.5-ounce canDiced Tomatoes
1poundBoneless Skinless Chicken Breasts
½cupLong Grain White Rice
14-ounce canDiced Green Chile Peppers(mild heat)
1 15-ounce canRed Enchilada Sauce(medium heat)
6cupsLow Sodium Chicken Broth
¼teaspoonBlack 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
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).
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.