Real mexican chicken soup

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Recipe by: faizan

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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