Add to slow-cooker:
- 1 box chicken broth
- 2 large or 4 small cans chicken
- 2 cans corn (can be Mexican-style corn)
- 2 cans diced tomatoes & green chilies
- 1 cup brown rice
- 3 cups water
- 1 small sweet onion, diced
- 1 tsp chili powder
- 1 tsp minced garlic
- salt, pepper, hot sauce to taste
- squirt of lime juice (optional)
Cook all day, stirring periodically if possible. Serve topped with shredded cheese and a dollop of sour cream if desired.
I invented this soup when we were stranded inside during “Snowmageddon” in 2011; I used only things we had on hand and it turned out perfectly!
*For Lincoln’s Birthday Snow of 2014, I once again successfully used ingredients I had on hand:
- 2 large chicken breasts, diced and browned in skillet
- 2 cups frozen corn kernels
- 1 can diced tomatoes & green chilies and 1 jar salsa
- 1 cup quinoa
- 4 cups (2 salsa jars) water
- 2 tbsp dried minced onion
- 2 cloves garlic, minced
- PLUS one can pureed pumpkin
