1 can Rotel Tomatoes
1 small onion, chopped
2 celery stalks, sliced
1 cup baby carrots, sliced
2 cans chicken breast (or 3 shredded chicken breasts)
1 cup Minute Rice
1 can Summer Crisp Corn
Combine chicken broth, rotel, onion, celery, and carrots, and boil until vegetables are tender. Add chicken and uncooked rice to boiling soup, stirring often. 5 to 10 minutes before serving, add drained corn. Simmer until hot.
As with everything, this dish is best served with sour cream and fritos.
Could also be topped with diced avocado or fresh cilantro.
