In the fresh meat case
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Prep Time: 0 min
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Cook Time: 20 min
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Serves 6
- 220
Calories
- 21G
Protein
- 500MG
Sodium
- 0.5G
Sat.fat
- 4G
Sugar
In the fresh meat case
Ingredients
1 can (49.5 oz.) chicken broth
1 can (15 oz.) pintos beans, rinsed and drained
1 can (11 oz.) Mexican-style corn, undrained
1 can (10 oz.) diced tomatoes with mild green chiles, undrained
1/2 cup quick cooking rice
2 tbsp. minced fresh cilantro
1 lime, thinly sliced
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.
Santa Fe Chicken Soup
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