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A Mexican style slow cooked soup with chicken, corn and tomatoes.

Mexicali Chicken and Corn Soup

It seems that if slow cookers are trendy – sometimes they are in, and sometimes they are out. In the last year of blogging and reading food blogs, I don’t remember seeing a whole lot of slow cooker recipes – until Christmas, that is. It feels like a lot of my blogging friends received slow cookers for Christmas, and now I am seeing recipes all over the place!!

I have always been a fan of the slow cooker. It is a great help for people like me who work all day and don’t have a lot of time to plan and make a meal on weeknights. But for me, a good slow cooker recipe is kind of hard to find. Just about everything I’ve made in the slow cooker ends up being watered down. I still have faith though, especially since I just bought a new cookbook that a fellow blogger has been blogging about, and I’m very excited to try it out!

I am generally a fan of the Pillsbury cookbooks, and have mostly made good meals from the Pillsbury cookbooks that I own – except for this one – Slow Cooker Recipes. I don’t know if it’s just a bad cookbook, or if I just chose bad recipes the 3 times that I have cooked from it. I shouldn’t say they are all bad – the Mexicali Chicken and Corn Soup was decent, but only after we topped it with cheese and sour cream and ate it with tortilla chips. We didn’t hate it, but we didn’t love it either. I am sharing these all with you, so if by chance you have this cookbook, you can learn from my experiences (or just avoid these recipes all together!!)

I will share the recipe for the Mexicali Chicken and Corn Soup with you, because I do think it has potential. As for the cookbook, there are a few more recipes in it that look good, so maybe I’ll give it one more chance. If the next try doesn’t work out, though, this cookbook will get the boot!!

Mexicali Chicken and Corn Soup
Prep time
Total time
A Mexican style slow cooked soup with chicken, corn and tomatoes.
Serves: 4 servings
  • 1 lb. boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 (1 lb.) package frozen whole kernel corn
  • 28 oz. chicken broth
  • 1 (14.5 oz) can Mexican-style stewed tomatoes, undrained
  • ¾ cup uncooked instant brown rice
  • 1 (1.25 oz.) package taco seasoning mix
  1. In a 3½-4 quart slow cooker, combine chicken, corn, broth and tomatoes; mix well.
  2. Cover; cook on low setting to 8-12 hours.
  3. About 20 minutes before serving, stir rice and taco seasoning mix into soup. Increase heat setting to high; cover and cook and additional 20 minutes or until rice is tender. Stir soup before serving.

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24 Responses to Mexicali Chicken and Corn Soup {Slow Cooker}

  1. Augustina says:

    This soup sounds like a great meal for winter, plus I love using my slow cooker. I’m going to give this one a try soon.

  2. eatme_delicious says:

    I bought a vegetarian slow cooker cookbook last summer but have yet to use it yet. I guess I’m scared things won’t turn out, plus I’m gone from my house for usually 10 hours on weekdays which is longer than I think I can leave food in the slow cooker? Anyway, hope you find some good slow cooker recipes! My mom made a yummy vegetarian stuffing in the slow cooker, but then that’s not a meal…

  3. Deborah says:

    eatme_delicious – I actually have a slow cooker that has a timer on it – that way it turns off and just keeps the food warm until I get home. It’s a life saver!

  4. Katerina says:

    So sad to hear about all your disappointments! I am also determined about it’s potential. I think you have the wrong link up there, they both seem to be to the Pilsbury book.

  5. glamah16 says:

    We are on the same wavelenght again. I have been using my slow cooker a lot lately. Just ad libing, no recipes. I throw in anything that comes to mind.They really re the best and the meat gets so tennder.

  6. Nirmala says:

    Hi Deborah! Thanks for stopping by and encouraging me in the New Year. I see you’re still up and running regularly. Keep it up!

  7. Katy says:

    oh that looks so good! it’s making me very hungry, ugh!

  8. Mary says:

    I was so excited because I thought maybe you’d found a good slow cooker recipe. I have tried several of the fix it and forget it books, and nothing seems to come out good. We also have a small lactose problem over here so that cuts a lot of the slow cooker recipes already.
    Thanks for the heads up on the cookbook!

  9. Crockpot Lady says:

    hi there–I found you googling for slowcooker recipes.
    This one sounds delicious—I haven’t tried it yet.
    I’m looking forward to it.

  10. Judy says:

    Hi Deborah,

    Take a look at the Saving Dinner cookbooks by Leanne Ely. She has a weekly slow cooker recipe, and each one I’ve tried has been good — some are more memorable than others, to be sure, but most are pretty delicious.

    Thanks for all your nice comments, too! (Judy)

  11. culinography says:

    We’re quite fond our our slow cooker around here… someday I’ll get around to writing about our favorite slow-cooker meatloaf recipe. 🙂

  12. The Baker & The Curry Maker says:

    Thats disappointing Deb. I don’t have a slow cooker. Love 5-spice tho!

  13. The Baker & The Curry Maker says:

    Thats disappointing Deb. I don’t have a slow cooker. Love 5-spice tho!

  14. Cynthia says:

    In my experience, I have found that once a spice is grounded and used in a long-cooking dish, the final dish is usually devoid of any of its (ground spices) flavour, you’d be better off using the whole spices.

    Ground spices work best with fast, quick cooking, if it is added at the beginning of the cooking a little is also added at the end to give that tah-dah aroma and flavour.

  15. Canadian Saver says:

    I just found your site!! It is awesome! I’ll be back often 🙂

  16. Cakespy says:

    This looks SO good for the winter! AND I just got a slow cooker as a wedding gift. Yes!

  17. The Baker & The Curry Maker says:

    And now my brain thinks of you when I see five spice recipes! http://www.leitesculinaria.com/recipes/cookbook/chinese_cook.html

  18. The Baker & The Curry Maker says:

    And now my brain thinks of you when I see five spice recipes! http://www.leitesculinaria.com/recipes/cookbook/chinese_cook.html

  19. Flanboyant Eats says:

    anything Mexicali sounds good. i can taste the corn now!… slow cookers are another things. ever tried a pressure cooker?!

  20. Melanie says:

    I have this cookbook too, and I’m glad I’m not the only one that hasn’t had great success with the recipes. I have a great and very simple crockpot recipe, if you would like it:
    3-4 chicken breasts
    8 oz. cream cheese
    1 cup milk
    1 can cream of chicken soup
    1 package dry Italian seasoning mix (i.e. Good Seasons)

    Combine everything except the chicken and mix well. Place chicken in crockpot. Pour sauce over chicken and cook on high 3-4 hours or low 8-9 hours. Remove chicken and shred. Add chicken back to sauce and serve over rice, potatoes or noodles (I use rice).

    I think I remember reading on your blog that you aren’t a fan of cream of chicken or mushroom canned soup – but in this case it adds a lot of creaminess.

  21. bhags says:

    First time here….love your recipes and the blog….the soup looks warm and delish

  22. Dhanggit says:

    slow cooking always bring out the best in any soup…love your mexicali soup..this is what i need in cold times like this 🙂

  23. Meeta says:

    Oh boy that is such a good looking soup. especially as it has gotten colder here and this looks really inviting!

  24. Amanda at Little Foodies says:

    I just ordered a slow cooker. Well it’s a slow cooker, rice cooker, steamer thing in one.

    I was givan a slow cooker years ago but I thought it looked dangerous, electrical stuff scares me.

    Look forward to seeing what you think of the new cookbook you’ve ordered.

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