Chicken, Corn and Rice Mexican soup

Name: Chicken, Corn and Rice Mexican soup Recipe
Prep time: 5 min
Cook time: 360 min
Total time: 365 min
Yield: 4
Ingredients: Chicken Breast no skin 3 ounces (remove); Yellow Sweet Corn Canned 1 can (12 oz) yields (remove); Salsa .5 cup (remove); *Brown Rice medium grain .5 cup (remove); *Margarine soft .25 cup (remove); Water tap 12 fl oz (remove); Salt .25 tsp (remove); Pepper black .25 tsp (remove); *Old El Paso Taco Seasoning 2 tsp (remove)

Minutes to Prepare: 5
Minutes to Cook: 360

Number of Servings: 4

Ingredients

Chicken Breast, no skin, 3 ounces (remove)Yellow Sweet Corn, Canned, 1 can (12 oz) yields (remove)Salsa, .5 cup (remove)*Brown Rice, medium grain, .5 cup (remove)*Margarine, soft, .25 cup (remove)Water, tap, 12 fl oz (remove)Salt, .25 tsp (remove)Pepper, black, .25 tsp (remove)*Old El Paso Taco Seasoning, 2 tsp (remove)

Directions

Place all ingredients into crock pot, cook for 4-6 hours

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BNBANKS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 208.1
Total Fat: 12.5 g
Cholesterol: 12.3 mg
Sodium: 707.7 mg
Total Carbs: 18.7 g
Dietary Fiber: 2.0 g
Protein: 7.4 g

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