Southwestern Chicken Soup Recipe
Ingredients
| Chicken broth | 4 Cup (16 tbs) | |
| 1/2 cup long-grain rice, uncooked | ||
| Ground cumin | 1/4 Teaspoon | |
| Cooked chicken | 1 Cup (16 tbs), chopped | |
| Corn kernels | 1/2 Cup (16 tbs), frozen | |
| 2 tablespoons Dried Tomato Bits | ||
| Lime juice | 1/4 Cup (16 tbs) | |
| 1/4 teaspoon cayenne pepper Salt, to taste | ||
| 1/4 teaspoon cayenne pepper Salt, to taste | ||
Directions
In large saucepan, bring chicken broth to a boil.
Stir in rice and cumin.
Cover and cook 15 minutes or until rice is done.
Stir in chicken and corn.
Cover and bring just to a boil; remove from heat.
Stir in tomato bits, lime juice, cayenne and salt.
Stir in rice and cumin.
Cover and cook 15 minutes or until rice is done.
Stir in chicken and corn.
Cover and bring just to a boil; remove from heat.
Stir in tomato bits, lime juice, cayenne and salt.
Chef
