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Mexican Chicken Soup

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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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