Santa Fe Chicken Soup

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Serves 6 | Prep/Cook Time: 20 Min
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Calories
210
Protein
17g
Sodium
1760mg
Sat.Fat
0g
Sugar
4g
INGREDIENTS
1 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.) or 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
INSTRUCTIONS
Step 1: 
In a large saucepan combine chicken broth, chicken, beans, corn and tomatoes with chiles. Bring to a boil over medium-high heat.
Step 2: 
Add rice, reduce heat to low, cover and simmer 10 minutes until rice is tender. Stir in cilantro.
Step 3: 
Spoon soup into bowls and garnish each serving with a slice of lime. Serve with a basket of warm flour tortillas.
Perdue