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. Serve with a basket of warm flour tortillas.

Santa Fe Chicken Soup

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Santa Fe Chicken Soup
By Dianne Kretschmer | February 1, 2008, 7:01 pm | Ingleside, IL

This is a fast and easy soup with great flavor to make. One can add more spices if they wish, but I like things on the mild side. It's high in protein, which is important for me. I like the Perdue chicken as it tastes better and is more tender than any other store brand. I use the Plain chicken cooked in olive oil with lots of garlic most of the time. Thanks for the change of pace and thanks for this website. Dianne