Cooking Directions

• Remove the skin and bones from the chicken. Shred about half of the chicken meat using 2 forks or pull apart with your fingers to make about 2 cups.
• Heat the oil in a 4-quart saucepan over medium heat. Stir the onions, peppers, garlic, cumin and oregano in the saucepan and cook for 5 minutes or until the vegetables are tender-crisp.
• Stir the broth and tomatoes in the saucepan and heat to a boil. Reduce the heat to low and cook for 10 minutes. Add the chicken and cook for 10 minutes or until the vegetables are tender.
• Stir in the lime juice. Spoon about 1/2 cup rice into each of 6 serving bowls. Evenly ladle the soup over the rice.

Ingredients

• 1 cooked rotisserie chicken (about 1 1/2 pounds)
• 2 tablespoons vegetable oil
• 2 large onion, coarsely chopped (about 2 cups)
• 2 large green pepper, coarsely chopped (about 2 cups)
• 2 cloves garlic, minced
• 2 teaspoons cumin
• 2 teaspoons dried oregano leaves, crushed
• 7 cups Swanson® Chicken Broth
• 14.5 ounces (1 can) diced tomatoes, undrained
• 1 tablespoon lime juice
• 1 cup long grain white rice, cooked according to package directions (about 3 cups)