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!
Ingredients
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
14.5 ounces (1 can) diced tomatoes, undrained
1 tablespoon lime juice
1 cup long grain white rice, cooked according to package directions (about 3 cups)
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
14.5 ounces (1 can) diced tomatoes, undrained
1 tablespoon lime juice
1 cup long grain white rice, cooked according to package directions (about 3 cups)
Instructions
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.
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.
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!
Directions
Print
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.
Ingredients
1 cooked rotisserie chicken (about 1 1/2 pounds)2 tablespoons vegetable oil2 large onion, coarsely chopped (about 2 cups)2 large green pepper, coarsely chopped (about 2 cups)2 cloves garlic, minced2 teaspoons cumin2 teaspoons dried oregano leaves, crushed7 cups Swanson® Chicken Broth14.5 ounces (1 can) diced tomatoes, undrained1 tablespoon lime juice1 cup long grain white rice, cooked according to package directions (about 3 cups)
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