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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Salsa and cumin add just the right zip to this thick, hearty soup. I like to serve it with corn bread.Mary Buhl, Duluth, Georgia Ingredients:
3/4 cup chopped celery |
1 medium onion, chopped |
1 tablespoon canola oil |
3 garlic cloves, minced |
3 cans (14-1/2 ounces each) chicken broth |
2 cans (15 ounces each) black beans, rinsed and drained |
1 jar (16 ounces) salsa |
1 cup cubed cooked chicken breast |
1 cup cooked long grain rice |
1 tablespoon lime juice |
1 teaspoon ground cumin |
Directions:
1. In a large saucepan, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through. Yield: 10 servings (2-1/2 quarts).
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