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Ingredients:
1 46-49 1/2 oz. can chicken broth
2 skinless, boneless chicken breast h, alves
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
Instructions:
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
Servings: 4
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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Mexican Chicken Soup Recipe brought to you by Mexican Recipes To-Go
