Shelly's Recipe

SANTA FE CHICKEN SOUP

Category: Soups

1 pkg Carved Chicken Breast, Fajita Style
1 (49.5 oz) can chicken broth
1 (15 oz) can pintos beans, rinsed and drained
1 (11 oz) can Mexican-style corn, undrained
1 (10 oz) can diced tomatoes with mild green chilies, 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 chilies. 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. Serves 6