Recipe courtesy of Michele Urvater
Tex-Mex Style Main Course Chicken Soup
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 262
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 37
- Dietary Fiber
- 8
- Sugar
- 1
- Protein
- 24
- Cholesterol
- 41
- Sodium
- 301
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
Ingredients
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
Directions
- 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.