Tex Mex Soup

• 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)

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).

chicken strips, canmild red enchilada sauce, enchilada sauce, chicken broth, whole kernel corn, tomatoes, water, cumin, onion, cilantro leaf, garlic, black pepper, ground red pepper, salt, long grain rice

Taken from www.food.com/recipe/tex-mex-soup-270101 (may not work)