Chicken Taco Soup

 

1 10-15 oz. can Chicken

1 15 oz. can Corn, undrained

1 16 oz. jar Salsa

1 14 oz. can Chicken Broth

1 15 oz. can Chile Beans (optional, or substitute another type)

1 4 oz. can diced Mild Green Chiles (optional)

½ C. Rice

Optional Seasonings: Coriander, Cumin, Mexican Oregano, Cilantro

 

Drain chicken into pot and set chicken aside for now. Add corn, salsa, broth, beans, chiles and rice to the pot. Bring up to a boil, then reduce heat and simmer until rice is almost done. Add chicken to pot and cook until rice has finished cooking and chicken is heated through.