Santa Fe Chicken Soup

Recipe provided courtesy of the National Chicken Council.

Recipe Ingredients:

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

Cooking Directions:

1. In a large saucepan combine chicken broth, chicken, beans, corn and tomatoes with chiles. Bring to a boil over medium-high heat.
2. Add rice, reduce heat to low, cover and simmer 10 minutes until rice is tender. Stir in cilantro.
3. 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.