Janette’s Mexican Chicken Soup

One Whole Chicken or 4 Chicken Breast Halves (with bone and skin)
Water
1/2 Cup / 125 mL Watkins Onion Soup Base
1 Cup / 250 mL rice
1 Can Pinto Beans with Jalapeño Peppers
1 Can Yellow Hominy
1 Can Diced Tomatoes with Green Chiles
1 Tbsp. / 15 mL Watkins Cumin
2 teas. / 10 mL Watkins Garlic Flakes
Toppings: Shredded Cheddar or Mexican Blend Cheese and Tostados

Cover chicken with water in crock pot / slow cooker or in stock pot; simmer slowly over low heat until tender. Do not use salt. Remove chicken, reserving stock. Cool and bone chicken. Remove skin and chop or shred; set aside or store in refrigerator until needed. Put chicken stock in large soup pan; add soup base and rice blend. Cook until rice is tender, adding more water if needed. Add chicken and remaining ingredients except toppings; simmer for 20 to 30 minutes. Serve hot in bowls topped with cheese and tostados.

By Janette Smith, TX

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