Mexican Chicken Soup
| Yield: | 4 Servings |
| Categories: | Soups, Poultry, Easy |
| 1 | 46-49 1/2 oz. can chicken broth | |
| 2 | Skinless, boneless chicken breast halves | |
| 1 | 15 oz. can black beans, rinsed and drained | |
| 1 | 11 oz. can Mexicorn | |
| 3/4 | c | Quick-cooking rice |
| 2 | Scallions, thinly sliced | |
| 1 1/2 | tb | Minced cilantro |
| 1 | tb | Green or red salsa |
| 1/4 | ts | Ground cumin |
| 4 | Lime wedges |
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