Easy Mexican Chicken/Black Bean Soup

• 3 (14 1/2 ounce) cans chicken broth
• 1 12 cups thick & chunky salsa
• 2 cups cubed cooked chicken (rotisserie style works great)
• 12 cup chopped onion
• 12 cup chopped red bell pepper
• 1 (15 ounce) can black beans
• 1 cup uncooked instant rice
• 1 teaspoon salt (optional)
• 1 teaspoon pepper
• 1 teaspoon garlic salt
• 12 cup chopped cilantro
• 12 cup chopped cilantro (for garnish)
• 1 lime, juice of
• 1 lime, quartered (for garnish)
• 1 avocado (garnish)
• tortilla chips (garnish)
• 1 cup monterey jack cheese, shredded (garnish)

1. In large pot, bring salsa and broth to a boil.
2. Add cooked chicken, beans, 1/2 cup cilantro, onion, bell pepper, spices and uncooked instant rice.
3. Cover, reduce heat and simmer 4-5 minutes.
4. Remove from heat, add juice from one lime.
5. Offer shredded cheese, lime quarters, chopped cilantro and cubed avocado as garnishes.
6. Serve with tortilla chips.

chicken broth, chunky salsa, chicken, onion, red bell pepper, black beans, rice, salt, pepper, garlic salt, cilantro, cilantro, lime, lime, avocado, tortilla chips, cheese

Taken from www.food.com/recipe/easy-mexican-chicken-black-bean-soup-207544 (may not work)