SOUPS

MEXICAN CHICKEN SOUP

Vegetable cooking spray
4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes or use a rotisserie chicken
1 large green or red pepper, coarsely chopped (about 1 cup)
1-2 onions chopped
1 teaspoon garlic powder or 2 cloves fresh garlic
1 tsp ground cumin
1 tsp dried oregano leaves
4 cups Swanson® Chicken Broth
1 package (10 ounces) frozen whole kernel corn (optional)
1 can diced tomatoes or better yet 14 oz of salsa
1 can of beans of choice
1 avocado
Shredded jack or cheddar cheese
1 cup cooked rice, cooked without margarine or salt
1 teaspoon chopped fresh cilantro leaves OR parsley (optional)
5 lime wedges

Directions:

Spray a 4-quart saucepan with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken, pepper, onion, seasonings and cook for 5 minutes, stirring often.
Stir the broth, corn, diced tomatoes or salsa, beans. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through. Stir in the cilantro.
Serve over rice, top with avocado and cheese and cilantro and a squeeze of lime.