Mexicali Chicken Corn Soup

1 lb. boneless, skinless chicken breast, cut into bite size pieces
1 package,, Steamfresh frozen super sweet corn
1 can dark red kidney beans, drained
2 cans low sodium chicken broth
1 can Mexican style diced tomatoes, undrained
3/4 cup instant brown rice, uncooked
1 package low sodium taco seasoning mix

In a 3 quart crock pot, combine chicken, corn, beans, broth, and tomatoes. Mix well. Cover, cook on High for 3 hours. About 20 minutes before serving, stir in rice and taco seasoning mix. Cover and cook for an additional 10 minutes, or until rice is tender. Stir before serving.

Serving Size: about 2 cups

Number of Servings: 6

Recipe submitted by SparkPeople user MELIANICHOLS.