Recipe courtesy of Michele Urvater

Tex-Mex Style Main Course Chicken Soup

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  • Level: Easy
  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
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Half of foundation soup base

1/4 cup long grain rice

2 cups cooked or 1 can (16 ounces) black beans, drained

1 teaspoon each toasted ground cumin and chili powder

1 pound boneless skinless chicken breast, cut into bite sized pieces

Salt and crushed red pepper

Juice of 2 fresh limes

1/2 cup chopped fresh cilantro

Sour cream, optional


  1. Bring base to a simmer, add the rice, cover and cook 10 minutes. Add the beans, toasted spices and chicken and cook, covered for 10 minutes more. Season to taste with salt and pepper; add more water or stock if thick or simmer down if too thin. Remove from heat, stir in lime juice and cilantro. Garnish with sour cream.