Mexican Chicky-Rice Soup

I don’t know about your part of the country–but where I live this has been the coolest, rainiest and generally delightful spring/early summer we’ve ever had.  That being said, on one of our rainier days my sister & I were craving some warm soup.  She checked her pantry and came up with this salsa-tasting soup in about 3 minutes flat, this is her recipe.  The fresh lemon juice and cilantro give this salsa-soup a very light, bright, fresh flavor–perfect for summer.  Also, the lemon cuts the sodium overtones from the chicken soup base, so don’t leave it out!Mexican Chicky-Rice Salsa Soup

In medium saucepan, combine the following

2 cans chicken & rice soup
1 14 oz. can diced tomatoes
1 15 oz. can black beans, drained & rinsed
1 15 oz. can corn, drained
1 4 oz. can diced green chilies
1 10 oz. can chicken chunks
juice from 1/2 lemon
1-2 tablespoons onion flakes
1-2 teaspoons garlic salt
dash of cumin, to taste
fresh ground black pepper, to taste

Cook about 1o minutes, until heated through.  Garnish with sour cream, shredded cheddar cheese, chopped cilantro and avocado.  This is also delightful with chips.