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