Chicken Tortilla Soup

1 thawed chicken or 5 thawed chicken legs
6 cups water
6 Chicken flavor Bouillon cubes
2 cups instant rice (white or brown)
1 can diced tomatoes, drained
1 can black beans, drained
1 can whole kernel corn, drained
Toppings: Sour cream, shredded cheese, crushed tortilla chips, jalapenos or green chile.

DIRECTIONS
Put thawed chicken, water, and bouillon cubes in crock pot, cook all day on low or high for 4 hours, until chicken is fully cooked.

When chicken is fully cooked begin preparing instant rice according to package directions. While rice is cooking, tear chicken meat off the bones and place chicken in a large pot, add chicken flavored water from crock pot, tomatoes, beans, and corn. Bring to boil; reduce heat and simmer 15 minutes, stirring frequently. Stir in rice. Serve with toppings if desired.

Contributed by Lori Stromberg