Mexicali Chicken and Corn Soup

Mexicali Chicken and Corn Soup 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 In a 3½-4 quart slow cooker, combine chicken, corn, broth and tomatoes; mix well. Cover; cook on low setting to 8-12 hours. 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.