Cream of Wild Rice & Beef Soup with Lime & Cilantro Soups, Stews & Chilis

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Servings
   Serves 6

Prep Time
   15 minutes

Cook Time
   10 minutes

Ingredients

• 1 package fully-cooked boneless beef pot roast
• 1 package (5.6 to 6.2 oz) quick-cooking long grain & wild rice
• 1 can (13 3/4 to 14 1/2 oz.) ready-to-serve beef broth
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (10 oz.) diced tomatoes and green chilies, undrained
• 1 1/2 Tbsp. fresh lime juice
• 2 cups half-and-half
• 1 - 2 Tbsp. chopped fresh cilantro

Instructions

Prepare rice according to package directions, omitting butter.

Meanwhile, microwave pot roast according to package directions. Remove pot roast from package; shred with two forks.

Combine broth, beans, tomatoes and lime juice in 4-quart saucepan; bring to a boil over medium heat. Reduce heat to medium low; stir in beef and cooked rice, mixing well. Stir in half-and-half and cilantro; heat through.

Nutritional Information

Nutrition Info per serving:  (1 serving, 12 1/2 oz.) 417 calories; 15 g fat (8 g saturated fat; 5 g monounsaturated fat); 78 mg cholesterol; 560 mg sodium; 33 g carbohydrate; 4.2 g fiber; 37 g protein; 4.5 mg niacin; 0.3 mg vitamin B6; 2.2 mcg vitamin B12; 3.9 mg iron; 33.9 mcg selenium; 7.4 mg zinc.