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Title: Mexican Chicken Soup Categories: Easy, Soups, Poultry Yield: 4 Servings 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 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 Posted to MM-Recipes Digest V5 #029 by "Cindy Hartlin" |