Mexican chicken soup
Yield: 4 Servings
Ingredients:
- 1 46-49 1/2 oz. can chicken -broth
- 2 Skinless boneless chicken -breast halves
- 1 15 oz. can black beans -rinsed and drained
- 1 11 oz. can Mexicorn
- 3/4 c Quick-cooking rice
- 2 Scallions thinly sliced
- 1 1/2 tb Minced cilantro
- 1 tb Green or red salsa
- 1/4 ts Ground cumin
- 4 Lime wedges
Instructions:
Place chicken broth chicken and 2 cups of water in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and poach chicken uncovered until barely cooked through 8 to 10 minutes. Remove and shred chicken. Return chicken to broth. Stir in beans corn rice scallions cilantro salsa and cumin. Cook 5 minutes over medium-high heat. Ladle soup into bowls and serve with lime wedges. Source: 365 Great 20 minute Meals Typed in MMFormat by Cindy Hartlin
