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Chicken Soup Ranchero-Style

Name: Chicken Soup Ranchero-Style
Prep time: 20 min
Total time: 1 h
Yield: 6
Cuisine: Southwestern
Ingredients: 3 cans (14 oz each) low-sodium chicken broth; 1 tablespoon finely chopped garlic; 1 bag (1 lb) frozen mixed vegetables; 6 frozen half-ears corn-on-the-cob (from 12-ct bag); 1 to 2 chipotle chiles in adobo sauce (from 7-oz can), finely chopped; 2 dried bay leaves; 3 cups hot cooked rice; 1 cup shredded cooked chicken breast; 1 lime, cut into 6 wedges, if desired; 1 avocado, sliced, if desired; 1/4 cup chopped fresh cilantro, if desired

Prep 20 min
Total 60 min
Ingredients 11
Servings 6

Ingredients

3 cans (14 oz each) low-sodium chicken broth
1 tablespoon finely chopped garlic
1 bag (1 lb) frozen mixed vegetables
6 frozen half-ears corn-on-the-cob (from 12-ct bag)
1 to 2 chipotle chiles in adobo sauce (from 7-oz can), finely chopped
2 dried bay leaves
3 cups hot cooked rice
1 cup shredded cooked chicken breast
1 lime, cut into 6 wedges, if desired
1 avocado, sliced, if desired
1/4 cup chopped fresh cilantro, if desired

Directions

1

In 4-quart saucepan, heat chicken broth and garlic over medium-high heat; cook uncovered 4 minutes, stirring occasionally.
2

Stir in mixed vegetables, corn-on-the-cob, chipotle chiles and bay leaves. Cover; cook about 30 minutes, stirring occasionally, until vegetables are tender. Meanwhile, make rice.
3

Just before serving, stir chicken into soup. Discard bay leaves. Fill each bowl with 1/2 cup rice, 1 ear corn and soup. Garnish with remaining ingredients.