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Mexican Chicken Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MEXICAN CHICKEN SOUP
 Categories: Easy, Soups, Poultry
      Yield: 4 Servings
 
      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. Source: 365 Great 20 minute Meals Typed in MMFormat by
  Cindy Hartlin
 
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