Spicy Chicken and Rice Soup

I love soup, and with the weather getting colder, we’ll probably be eating lots around here. I threw this together to use up the leftover rice and corn I had in my fridge.

It’s just cooked and chopped, 2 chicken breasts (mine were pre-seasoned with southwest seasoning),a small sautéed onion, a can of spicy Rotel tomatoes, rice, sweet corn, chicken stock (I use chicken base), salt, pepper, and cumin to taste. Heat and simmer on low for about 30 minutes.

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