Mexican Chicken Soup - cooking recipe

Ingredients

1 (14 1/2 oz.) can chicken broth
2 c. cubed, cooked chicken
1 (17 oz.) can whole kernel corn (undrained)
1 can Ro-Tel
2 c. cooked extra long grain rice
1 (11 1/2 oz.) can vegetable juice or 1 qt. home-canned tomato juice

Preparation

Combine all ingredients in a large saucepan.
Bring to a boil; reduce heat.
Cover; simmer 15 minutes or until heated through. Makes 6 to 8 servings.