Mexican Ranch Soup
|1 tablespoonolive oil|
|1 smallyellow onion; chopped|
|3 clovesgarlic; minced|
|1 1/2 teaspoonsChili powder|
|6 cupsLow sodium chicken broth|
|1 enveloperanch salad dressing|
|3/4 cupTexmati vegetable medley; (about 1/2 container)|
|1 canblack beans; rinsed|
|1 canfire roasted tomatoes|
|1 wholelime; cut in wedges|
|Fresh Cilantro; chopped|
|3 wholegrilled chicken thighs|
Mexican Ranch Soup Preparation
In a 6 quart sauce pot, heat oil. Add onion and cook till tender. Add garlic, chili powder and cumin. Cook 1 minute. Stir in broth and dressing mix. Cover and heat to boiling.
Add vegetable medley and heat to boiling. Reduce to low, cover and simmer 15 minutes. Add beans, tomatoes and chicken. Cover and cook 5 min longer or until heated through.
Squeeze lime wedge over soup and sprinkle with cilantro.
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