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Recipe by: faizan
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See below ingredients and instructions of the recipe
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
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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