Mexican Chicken Stir-Fry
INGREDIENTS:
1 46-49 1/2 oz. can chicken
-broth
2 Skinless, boneless chicken
-breast halves
1 15 oz. can black beans,
-rinsed and drained
1 11 oz. can Mexicorn
3/4 c Quick-cooking rice
2 Scallions, thinly sliced
1 1/2 tb Minced cilantro
1 tb Green or red salsa
1/4 ts Ground cumin
4 Lime wedges
1 46-49 1/2 oz. can chicken
-broth
2 Skinless, boneless chicken
-breast halves
1 15 oz. can black beans,
-rinsed and drained
1 11 oz. can Mexicorn
3/4 c Quick-cooking rice
2 Scallions, thinly sliced
1 1/2 tb Minced cilantro
1 tb Green or red salsa
1/4 ts Ground cumin
4 Lime wedges
Place chicken broth, chicken, and 2 cups of water in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and poach chicken uncovered until barely cooked through, 8 to 10 minutes. Remove and shred chicken. Return chicken to broth. Stir in beans, corn, rice, scallions, cilantro, salsa, and cumin. Cook 5 minutes over medium-high heat. Ladle soup into bowls and serve with lime wedges.