Sometimes all you want is a warm bowl of chicken soup. Here’s one from Perdue that sounds delicious!
Santa Fe Chicken Soup
Prep Time: 5 Min
Cook Time: 20 Min
Ready In: 25 Min
Servings: 6
Ingredients:
- 1 package PERDUE SHORT CUTS Carved Chicken Breast, Southwestern Style (9 oz.)
- 1 can (49.5 ounces) chicken broth
- 1 can (15 ounces) pintos beans, rinsed and drained
- 1 can (11 ounces) Mexican-style corn, undrained
- 1 can (10 ounces) diced tomatoes with mild green chiles, undrained
- 1/2 cup quick cooking rice
- 2 tablespoons minced fresh cilantro
- 1 lime, thinly sliced
Directions:
- In a large saucepan combine chicken broth, chicken, beans, corn and tomatoes with chiles.
- Bring to a boil over medium-high heat.
- Add rice, reduce heat to low, cover and simmer 10 minutes until rice is tender.
- Stir in cilantro.
- Spoon soup into bowls and garnish each serving with a slice of lime.
- Serve with a basket of warm flour tortillas.
