Mexican chicken and rice stew

• 1 can cream of mushroom soup
• 2 cup chicken broth
• 1 packages dry ranch seasoning
• 1 packages taco seasoning
• 1 tbsp garlic powder
• 2 boneless skinless chicken breasts
• 1/2 packages frozen sweet corn
• 1 can mushrooms
• 1 can rotel - drained
• 1 can black beans - rinsed
• 1 tsp ground cumin
• 1 cup brown rice

1. Add mushroom soup, taco seasoning, ranch seasoning, cumin, and chicken broth to crock pot and mix until smooth.
2. Add chicken breast, mushrooms and rotel.
3. Cook on high for 4 hours.
4. Add corn and black beans.
5. Cook rice according to package.
6. Add to crock pot.
7. Cook an additional 1.5 hours.
8. Shred chicken with fork.
9. Mix and serve.
10. I topped it with shredded Cheddar and hot salsa.
11. Sour cream would be great too.

cream of mushroom soup, chicken broth, taco seasoning, garlic, chicken breasts, frozen sweet corn, mushrooms, black beans, ground cumin, brown rice

Taken from cookpad.com/us/recipes/347623-mexican-chicken-and-rice-stew (may not work)