Mexican Chicken Soup
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: $14.35
The price is determined by the national average.
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1
cooked rotisserie chicken (about 1 1/2 pounds)
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2
tablespoons vegetable oil
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2
large onion, coarsely chopped (about 2 cups)
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2
large green pepper, coarsely chopped (about 2 cups)
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2
cloves garlic, minced
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2
teaspoons cumin
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2
teaspoons dried oregano leaves, crushed
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7
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
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14 1/2
ounces (1 can) diced tomatoes, undrained
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1
tablespoon lime juice
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1
cup long grain white rice, cooked according to package directions (about 3 cups)
How to Make It
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.
