This soup is simplicity at its best. It is a great choice when you are truly pressed for time because you can put a bowl of your favorite tortilla chips on the table and let everyone crumble their own. My husband and sons absolutely love this. You will love that it is so good and requires so little effort.
Yield: 4 servings
3 (14 1/2 ounce) cans fat-free less-sodium chicken broth (about 5 1/4 cups)
1 (16 ounce) jar chunky salsa
2 1/2 cups rotisserie chicken, skin removed
1 (15 1/2 ounce) can black beans, drained and rinsed
2/3 cup instant rice
1 cup frozen corn kernels
3 green onions, thinly sliced (about 1/2 cup)
Bring the broth and salsa to a boil in a 3-quart saucepan over medium heat. Add the chicken, beans, and rice. Stir well, turn the heat to low, and simmer, covered, for 10 minutes, stirring occasionally. Stir in the corn and cook until tender, about 3 minutes. Remove from the heat and stir in the onions. Ladle into soup bowls and serve immediately, breaking tortilla chips on top.
Recipe courtesy of Rotisserie Chickens to the Rescue by Carla Fitzgerald Williams. Copyright © 2003 Carla Fitzgerald Williams. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.