- ¾ cup celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 T canola oil
- 44 oz chicken broth
- 30 oz black beans, rinsed and drained
- 16 oz salsa
- 1 cup cooked chicken breast, cubed
- 1 cup long grain rice, cooked
- 1 T lime juice
- 1 tsp ground cumin
n a large saucepan, sauté celery, onion and garlic on oil until tender. Stir in remaining ingredients; heat through.
Notes: Made with Honey Corn Bread and it was very good. Used 32 ounces of chicken broth and was just the right thickness. Used medium salsa and had a decent kick to it, wouldn’t use mild.
Taste of Home: Guilt-Free Cooking