Recipe for Mexicali Chicken and Corn Soup 
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Yield:
5
Ingredients:
Amount Ingredient
1 lb boneless, skinless chicken thighs cut into 1" pieces
1 lb Green Giant Select(r) Frozen Niblets Frozen
Corn
29 oz ready-to-serve chicken broth (2 14-1/2 oz. cans)
1/2 oz Mexican-style stewed tomatoes undrained
3/4 cup instant brown rice
Instructions:
Instructions: In 3-1/2 to 4 quart slow cooker, combine chicken, corn, broth and tomatoes; mix well.

Cover; cook on low setting for 8 to 12 hours.

About 20 minutes before servings, stir in rice and taco seasoning mix. Cover; cook an additional 15 to 20 minutes or until rice is tender. Stir before serving.

5 (1-2/3 cup) servings

Serving Ideas : Accompany this Mexican soup with warm flour tortillas and a green salad made with made with avocado and orange slices. Serve refreshing lemonade or limeade to drink.

T(Ready in):
"12:20"

Nutritional Values the Points for the 123 WW Success Plan is 7 Points.

INGREDIENTS SUBSTITUTION: To spice up this soup, add 1/2 to 1 whole chopped fresh jalapeno chile with the tomatoes.

KITCHEN TIP: 1-1/2 pounds of bone-in thighs can be used in place of the boneless thighs. Remove and discard the skin and cut the meat away from the bones.

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