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Mexican Chicken-in-a-Pot Soup

Mexican Chicken-in-a-Pot Soup

5
(1)

Turn a rotisserie chicken into something wonderful...a hearty soup, seasoned with sautéed onions, green peppers, tomatoes and lime juice. And it's ready in less than one hour!

serves 6 (about 2 cups each)

Ingredients

cost per recipe: $15.02

The price is determined by the national average.

  • 1

    cooked rotisserie chicken(about 1 1/2 pounds)

  • 2

    tablespoons vegetable oil

  • 2

    large onion, coarsely chopped (about 2 cups)

  • 2

    large green pepper, coarsely chopped (about 2 cups)

  • 2

    cloves garlic, minced

  • 2

    teaspoons cumin

  • 2

    teaspoons dried oregano leaves, crushed

  • 7

    cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 14 1/2

    ounces (1 can) diced tomatoes, undrained

  • 1

    tablespoon lime juice

  • 1

    cup long grain white rice, cooked according to package directions (about 3 cups)

view nutrition info

How to Make It

Remove the skin and bones from the chicken. Shred about half of the chicken meat using 2 forks or pull apart with your fingers to make about 2 cups. Heat the oil in a 4-quart saucepan over medium heat. Stir the onions, peppers, garlic, cumin and oregano in the saucepan and cook for 5 minutes or until the vegetables are tender-crisp. Stir the broth and tomatoes in the saucepan and heat to a boil. Reduce the heat to low and cook for 10 minutes. Add the chicken and cook for 10 minutes or until the vegetables are tender. Stir in the lime juice. Spoon about 1/2 cup rice into each of 6 serving bowls. Evenly ladle the soup over the rice.
Step 1

Remove the skin and bones from the chicken. Shred about half of the chicken meat using 2 forks or pull apart with your fingers to make about 2 cups.

Step 2

Heat the oil in a 4-quart saucepan over medium heat. Stir the onions, peppers, garlic, cumin and oregano in the saucepan and cook for 5 minutes or until the vegetables are tender-crisp.

Step 3

Stir the broth and tomatoes in the saucepan and heat to a boil. Reduce the heat to low and cook for 10 minutes. Add the chicken and cook for 10 minutes or until the vegetables are tender.

Step 4

Stir in the lime juice. Spoon about 1/2 cup rice into each of 6 serving bowls. Evenly ladle the soup over the rice.

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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(1)
  • Kristin D.

    June 16, 2012

    Mexican Chicken-in-a-Pot Soup

    What to do with the Rotisserie chicken left over? This is it. Try variations on the rice, like left over noodles.

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