Tex-Mex Style Main Course Chicken Soup

Recipe Ingredients

1/2		Foundation Soup base - see * Note
1/4 cup	40g / 1.4oz	Long-grain rice
2 cups	320g / 11oz	Cooked black beans - drained
		(or one 16-oz can black beans, drained)
1 teaspoon	5ml	Toasted ground cumin
1 teaspoon	5ml	Toasted chili powder
1 lb	454g / 16oz	Boneless skinless chicken breast - cut bite-sized
		Salt - to taste
		Crushed red pepper - to taste
		Juice of 2 fresh limes
1/2 cup	8g / 0.3oz	Chopped fresh cilantro
		Sour cream - (optional)

Recipe Instructions

* Note: See the "Foundation Soup" recipe which is included in this collection.

Bring Foundation Soup base to a simmer, add the rice, cover and cook 10 minutes. Add the beans, toasted spices and chicken and cook, covered for 10 minutes more. Season to taste with salt and pepper; add more water or stock if thick or simmer down if too thin. Remove from heat, stir in lime juice and cilantro. Garnish with sour cream.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6739 broadcast 12-02-1997)

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