Tex Mex Soup

Vseward (Chef~V)'s Note:

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.

• Total Time: 4 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 6

• 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 Greg's Monterey Jack: 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!