Remove the skin and bones from the chicken. Shred about half of the chicken meat using 2 forks or pull apart with your fingers to make about 2 cups.Heat the oil in a 4-quart saucepan over medium heat. Stir the onions, peppers, garlic, cumin and oregano in the saucepan and cook for 5 minutes or until the vegetables are tender-crisp.Stir the broth and tomatoes in the saucepan and heat to a boil. Reduce the heat to low and cook for 10 minutes. Add the chicken and cook for 10 minutes or until the vegetables are tender.Stir in the lime juice. Spoon about 1/2 cup rice into each of 6 serving bowls. Evenly ladle the soup over the rice.
1 cooked rotisserie chicken (about 1 1/2 pounds)2 tablespoons vegetable oil2 large onion, coarsely chopped (about 2 cups)2 large green pepper, coarsely chopped (about 2 cups)2 cloves garlic, minced2 teaspoons cumin2 teaspoons dried oregano leaves, crushed7 cups Swanson® Chicken Broth14.5 ounces (1 can) diced tomatoes, undrained1 tablespoon lime juice1 cup long grain white rice, cooked according to package directions (about 3 cups)
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