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from Debra's cookbook

Easy Mexican Chicken Black Bean Soup

TAGS:
soup
mexican
chicken

     






Links:
food.com


Ingredients:
  • 3 (14 1/2 ounce) cans chicken broth
  • 1 1/2 cups thick & chunky salsa
  • 2 cups cubed cooked chicken (rotisserie style works great)
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 (15 ounce) can black beans
  • 1 cup uncooked instant rice
  • 1 teaspoon salt (optional)
  • 1 teaspoon pepper
  • 1 teaspoon garlic salt
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped cilantro (for garnish)
  • 1 lime, juice of
  • 1 lime, quartered (for garnish)
  • 1 avocado (garnish)
  • tortilla chips (garnish)
  • 1 cup monterey jack cheese, shredded (garnish)
  • Preparation:
    1. 1
    2. In large pot, bring salsa and broth to a boil.
    3. 2
    4. Add cooked chicken, beans, 1/2 cup cilantro, onion, bell pepper, spices and uncooked instant rice.
    5. 3
    6. Cover, reduce heat and simmer 4-5 minutes.
    7. 4
    8. Remove from heat, add juice from one lime.
    9. 5
    10. Offer shredded cheese, lime quarters, chopped cilantro and cubed avocado as garnishes.
    11. 6
    12. Serve with tortilla chips.

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