From the kitchen of Stacey Wilhelmsen
3 boneless, skinless chicken breasts cooked and cubed
4 cans chicken broth
Cumin
1 can Mexican style corn
1 C salsa
Cilantro
Tortilla chips
½ C uncooked rice
1. Add everything (except rice and chips) and put in a baggie.
2. Freeze
3. warm over stove or in crock-pot. Add rice.
4. Top each bowl with tortilla chips.
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