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Posted by on Aug 10, 2007 in International Soups, Non-vegetable Soups | 0 comments

Mexican Chicken Soup

• 500 gm skinless, boneless chicken breasts, cut into cubes
• 1 cup coarsely chopped green pepper (or to taste)
• 2 tsp chili powder (or to taste)
• 1 tsp garlic powder
• 2 cans clear chicken broth
• 1 3/4 cups frozen whole kernel corn
• 1 cup cooked rice
• 1 tsp chopped fresh cilantro or parsley
• 5 lime wedges
2. Spray large saucepan with cooking spray and heat over medium heat 1 minute. Add chicken, pepper, chili powder and garlic powder and cook 5 minutes, stirring often.
3. Add broth, corn and rice. Bring to boil and then simmer for 10 minutes. Stir in cilantro.
4. Serve with lime wedges.

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