Tex-Mex Style Main Course Chicken Soup

  • Prep Time : 20m
  • Cook Time : 35m
  • Ready In : 55m
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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


Step 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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