Mexican Chicken Soup - cooking recipe

Ingredients

9 oz. chicken breast, cubed
5 c. chicken broth
1 1/2 c. salsa
1 c. instant rice
1 can black beans
fresh cilantro
2 Tbsp. lime juice
shredded cheese
tortilla chips

Preparation

Saute chicken cubes; add broth and bring to a boil.
Add salsa, rice, beans, lime juice and cilantro.
Return to a slow boil, then turn down heat and cook on low for 10 minutes.
Serve in a bowl with shredded cheese on top.
This soup is best when made a day before serving.