Mexican Chicken Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 cup: Quick-cooking rice,
2: Scallions, thinly sliced
1 1/2 tbsp: Minced cilantro,
1 tbsp: Green or red salsa,
1/4 tsp: 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
Source from luhu.jp
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
Source from luhu.jp