1 Whole chicken
15 oz can of sweet corn ( I am using fresh corn from the garden)
1 can of Rotel (i use original)
1 cup of Jasmine rice
2 tsp pepper
3 tsp Salt or to taste
1/2 tsp chili powder
10 cups chicken stalk
Mozzarella shredded cheese
I start with a large pot with enough water to cover your chicken. Boil your chicken until it is cooked through. Turn off your burner and remove the chicken from the broth, place it in a bowel and walk away for about an hour. Once your chicken is cooled down you can begin to pick all of its meat off the bones.
Transfer your broth into a bowel and wash your pot. Put the broth back into the clean pot along with the chicken you have removed from the bone. It should be in pieces that are bite size. Add Corn, seasonings, and Rotel to your mix. Let that boil for a good 30 to 40 minutes and then add your cup of rice. Cook until the rice is done.
Serve immediately into bowls and sprinkle the cheese on top. If you want you can also place some chips on top of the soup.
As always enjoy 🙂