Recipe - Mexican Chicken Soup

1 4649 One half oz. can chicken
broth
2 Skinless, boneless chicken
breast halves
1 15 oz. can black beans,
rinsed and drained
1 11 oz. can Mexicorn
Three fourths cup Quickcooking rice
2 Scallions, thinly cut or sliced up
1 One half tablespoon Minced cilantro
1 tablespoon Green or red salsa
One fourth teaspoon Ground cumin
4 Lime wedges

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 mediumlow 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
mediumhigh heat. Ladle soup into bowls and serve with lime wedges.
Source: 365 Great 20 minute Meals Typed in MMFormat by Cindy Hartlin
Posted to MMRecipes Digest V5 #029 by "Cindy Hartlin"
cjhartlin@email.msn.com on Jan 29, 1998