Tex Mex Soup

It doesn't get an easier than this. I keep all these ingredients on hand. That way when I don't have anything to cook or we want a good satisfying meal, I can throw this together in the crock pot. This soup is so hearty, you can literally stand a spoon in it. Family favorite.

• Ready In: 4 hrs 15 mins
• Serves: 6-8

Ingredients

• 1 (24 ounce) bag  frozen grilled cooked  chicken strips
• 1 (20 ounce) can  mild  red enchilada sauce
• 10  ounces  green enchilada sauce
• 1 (14 1/2ounce) can chicken broth
• 2 (15 ounce) cans whole kernel corn
• 1 (14 1/2ounce) can diced tomatoes (Mexican)
• 1 1⁄2 cups water
• 1⁄2 teaspoon cumin
• 1  teaspoon  minced onion
• 1  tablespoon cilantro leaf (dried)
• 1  tablespoon  minced garlic
• 1  dash black pepper
• 1⁄2 teaspoon  ground red pepper
• 1  teaspoon salt
• 1⁄2 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. Microwave Frozen chicken strips for 4 minutes.
3. Meanwhile pour all canned ingredients into crock pot along with seasonings. Pour in canned corn. Cut chicken strips in chunks and add to mixture.
4. Cover and cook for 3-4 hours (I use 4 hr setting on my crock pot).