Mexican Chicken Soup Recipe

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Mexican Chicken Soup

Chicken Stock – 2 cups
Tomatoes – 200 gms, chopped
Basmati Rice – 2 tblsp
Black Beans – 200 gms, soaked, drained, rinsed
Sweet Corn Kernels – 1/2 cup
Chicken Breast – 1/2 cup, cooked, chopped
Tomato Salsa – 1 tblsp
Coriander Leaves – 1/2 tblsp
Cumin Powder – a pinch
Salt as per taste
Black Pepper Powder as per taste

1. Heat a large, deep pan over high flame.
2. Add the tomatoes, rice and chicken stock.
3. Bring to a boil and reduce flame to low-medium.
4. Cover with a lid and simmer for 10 to 15 minutes.
5. Remove the lid and add all the other ingredients.
6. Cook for 6 to 10 minutes.
7. Pour into individual serving bowls.
8. Garnish with lime wedges.
9. Serve with warm tortillas.

image via flickr

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