MEXICAN CHICKEN AND RICE SOUP

August 18, 2017

 

 

 

INGREDIENTS

 

  • 2 Chicken Breast (shredded)

  • 1 Can Petite Diced Tomatoes

  • 1 Can Low Sodium Black Beans

  • 1/2 Yellow Onion Chopped

  • 1 Garlic Clove (minced)

  • 1 32 oz Can Swanson Tortilla Flavored Broth

  • Juice of 1/2 of a Lime

  • 1 Cup Cooked Brown Rice

  • Handful of Cilantro (roughly chopped)

  • Avocado Slices

 

DIRECTIONS

 

In a medium sized pot, add chicken breast and cover with veggie or chicken broth - boil chicken for approximately 20 minutes.

While your chicken is boiling, cook rice and remove from heat. (check package for specific cook times.) 

Once chicken is fully cooked, set aside to let cool - then shred with a fork.

 

Drizzle olive oil in large pot, add onion and saute on medium heat until tender - add garlic.

 

Combine black beans, tomatoes, chicken, lime juice, half of cilantro, and stock to onion and garlic pot. Stir to combine and simmer for about 10 minutes. 

 

*Serve over rice and top with cilantro and avocado slices.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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