2 cartons (900 ml each) chicken stock
1 cup raw rice
3 stalks celery, leaves attached, chopped
1 medium onion, chopped
3 medium carrots, peeled and chopped
1 large potato, peeled and chopped
341 ml can corn niblets
284 ml can mushroom stems & pieces
1 can black beans, optional
1 cup chopped chicken breast
2 tablespoons taco mix
Preparation Instructions:
Into a slow cooker, put the chicken stock, raw rice, carrots, potato, corn, mushrooms, liquid included, on high.
Brown the chicken cubes and put into the slow cooker.
Brown the onion and celery. Stir the seasoning mix into the frying onion and celery to dissolve. Add mixture to the slow cooker and leave on high for 3 hours. To serve, ladle into bowls and add a dollop of sour cream. Crinkle taco chips and grated cheddar cheese on top.