Tex Mex Soup

Submitted by Vseward Chef-V

"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."

 

• Ready In: 4hrs 15mins
• Ingredients: 15
• Serves: 6-8

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).

Reviews

[Texasbelle]

Made this today and it is really yummy and very easy (which I appreciate). Serving with homemade jalapeno cheese bread. It is kinda chilly out and this is a perfect compliment to the day.

 

[GREG IN SAN DIEGO]

Five Stars again for one of my very favorite Zaar Chefs! Another winner! The ease of assembly and preparation shouldn't deceive you: This is a "winner" recipe! (It's comparable in a sense to my equally simple recipe # 201253: Greg's Monterey Jack.) You will likely have the ingredients on hand, and you will be amazed at what a hearty and satisfying meal you'll be able to prepare and present by using V's recipe. Thanks, V, for another great recipe!