Name: Mexican Chicken Soup
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 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

When Christians suffer, they, like Paul, can consequently take courage from the fact that their lives will mediate to others the power of the Resurrection, either through God's act of deliverance or, even more profoundly, through the testimony of their endurance. In either case we are summoned to trust God in the midst of our afflictions in the confidence that God will ultimately deliver us. By so doing, God's power will be manifest in our weakness.

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mexican	Easy, Soups, Poultry	4	Servings

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	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

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
Posted to MM-Recipes Digest V5 #029 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 29, 1998

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