Tex-Mex Style Main Course Chicken Soup (Michele Urvater) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
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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:
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.
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