Snow Day Soup (Mexican Chicken and Rice)

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!

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*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

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