Mexi-Chicken Soup
"From Rachel Ray magazine. Excellent!"
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 32 ounces chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can yellow hominy, rinsed and drained
- 1 cup salsa, bottled
- 1 green pepper, cut into strips
- 1 (4 ounce) can green chilies
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 1⁄2 cups cooked chicken, chopped
directions
- In a 4 quart Dutch oven combine all ingredients except for chicken.
- Bring to a boil, reduce heat. Simmer, covered, for 20 minutes.
- Add chicken and heat through.
- Garnish with fresh cilantro leaves.
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RECIPE SUBMITTED BY
Karen R.
Cedar Rapids, Iowa
