Mexican chicken soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| ¾ | cup | Quick-cooking rice |
| 2 | Scallions, thinly sliced | |
| 1½ | tablespoon | Minced cilantro |
| 1 | tablespoon | Green or red salsa |
| ¼ | teaspoon | Ground cumin |
| 4 | Lime wedges | |
Directions
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