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

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