April 23, 2015.
Recipe # 113.

                                                             Chicken Taco Rice Soup

1-1 1/2 Pounds Chicken Tenderloins; cut into small cubes.
1 1/2 Cups Instant or Regular Brown Rice.
1/2 Onion; chopped.
2 Stalks of Celery; thinly sliced.
1 Large Can or Bottle Low Sodium Tomato Juice.
1 Can Low Sodium Diced Tomatoes.
1 Packet Taco Seasoning.
Water to finish filling the Crock-Pot 3/4 full or so.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown  the Chicken, Onion and Celery in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.