Put 3 chicken breasts (I usually use frozen chicken) in the crock pot and pour a packet of taco seasoning and a jar of salsa over the chicken. Cook on high for 3 hours or low for 8 hours.

Shred chicken breasts. Reserve 2 cups of shredded chicken for soup

In a pot add 2 cups shredded chicken, 64 oz of chicken broth, 1 can of diced tomatoes, 1 can of rotel (diced tomatoes with green chili's), 2 to 3 teaspoons garlic, 2 teaspoons of chili powder, 2 to 3 tablespoons of tomato paste, 1 can of drained corn (or frozen corn works great too), 2 bags of boil in bag rice, juice of 1 lime, and cilantro to taste. Bring to a boil and cook for 30 minutes.