Mexicali Chicken and Corn Soup

1 # boneless skinless chicken thighs, cut into 1 inch pieces

1 (1#) pkg. Frozen Corn

2 (14.5oz) cans ready to serve chicken broth…I like the organic stuff myself.

1 (14.5 oz) can Mexican style stewed tomatoes, undrained

3/4 cup uncooked Instant brown rice (this is what the recipe calls for…I make regular brown rice the day before and use that, it’s lower glycemically and has more fiber)

1 (1.25 oz) pkg. Taco Seasoning mix (again, please watch for glutamate’s, you are cleansing out)

in 3 1/2 to 4 quart slow cooker, combine chicken, corn, broth and tomatoes; mix well.

cover; cook on low setting for 8 to 12 hours.

About 20 minutes before serving, stir in rice and taco seasoning mix. Cover; cook on high setting for an additional 10 minutes or until rice is tender. Stir before serving.

6 (1 1/2 cup) servings