Santa Fe Chicken Soup
Recipe provided courtesy of the National Chicken Council.
1 (49-ounce) can chicken broth
1 (10-ounce) package seasoned or unseasoned cooked chicken breast
1 (15-ounce) can pinto beans, drained and rinsed
1 (11-ounce) can Mexican-style corn, undrained
1 (10-ounce) can diced tomatoes with mild green chiles, undrained
1/2 cup quick cooking rice
2 to 3 tablespoons minced fresh cilantro
1 lime, thinly sliced
- In a large saucepan combine chicken broth, chicken, beans, corn and tomatoes with chiles. Bring to a boil over medium-high heat.
- Add rice, reduce heat to low, cover and simmer 10 minutes until rice is tender. Stir in cilantro.
- Spoon soup into bowls and garnish each serving with a slice of lime.
Makes 6 servings.
Recipe and photograph courtesy of the National Chicken Council. Used with permission.