Tex Mex Soup

Name: Tex Mex Soup
Ingredients: 1 (24 ounce) bagfrozen grilled cooked chicken strips; 1 (20 ounce) canmild red enchilada sauce; 10 ounces green enchilada sauce; 1 (14 1/2 ounce) can chicken broth; 2 (15 ounce) cans whole kernel corn; 1 (14 1/2 ounce) can diced tomatoes (Mexican); 1 12 cups water; 12 teaspoon cumin; 1 teaspoon minced onion; 1 tablespoon cilantro leaf (dried); 1 tablespoon minced garlic; 1 dash black pepper; 12 teaspoon ground red pepper; 1 teaspoon salt; 12 cup long grain rice (uncooked)

15 ingredients

7 steps

Ingredients

1 (24 ounce) bagfrozen grilled cooked chicken strips
1 (20 ounce) canmild red enchilada sauce
10 ounces green enchilada sauce
1 (14 1/2 ounce) can chicken broth
2 (15 ounce) cans whole kernel corn
1 (14 1/2 ounce) can diced tomatoes (Mexican)
1 12 cups water
12 teaspoon cumin
1 teaspoon minced onion
1 tablespoon cilantro leaf (dried)
1 tablespoon minced garlic
1 dash black pepper
12 teaspoon ground red pepper
1 teaspoon salt
12 cup long grain rice (uncooked)

Directions

1

You can find the grilled chicken strips in the Freezer section of your grocery store.
2

When ready to put this soup together.
3

Microwave Frozen chicken strips for 4 minutes.
4

Meanwhile pour all canned ingredients into crock pot along with seasonings.
5

Pour in canned corn.
6

Cut chicken strips in chunks and add to mixture.
7

Cover and cook for 3-4 hours (I use 4 hr setting on my crock pot).