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Santa Fe Chicken Soup

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Number of servings: 6

Ingredients
6 oz. Fully-cooked Pulled Chicken
1 can Chicken broth (49.5 oz.)
1 can Mexican-style corn (11 oz.) , undrained
1 can Diced tomatoes with mild green chiles (10 oz.) , undrained
1/2 cup Quick-cooking Rice
1 can 15 oz. Pinto Beans, rinsed and drained
2 tbsp. Minced fresh cilantro
1 each Lime, thinly sliced
Preparation
1. In 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. Serve with a basket of warm flour tortillas.

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