Rio Grande Soup

Rio Grande Soup

4 boneless, skinless chicken breasts
Water
Salt to taste
1 tsp Poultry Seasoning
10-oz can Rotel tomatoes & chiles
8-oz Salsa
2 tbsp chili powder
2 tsp cumin
15-oz can chili beans in medium sauce
12-oz pkg frozen mixed vegetables
3/4 cup Minute rice

Cover the chicken with water. Season with salt & poulty seasoning, bring to a boil, and simmer until chicken is completely cooked. Remove chicken and let cool. Strain the liquid and return to the pot. Stir in Rotel, salsa, chili powder, cumin and chili beans. Bring to a boil, reduce heat and simmer 15 minutes. Chop the chicken and add to soup with the mixed veggies. Continue cooking about 15 mintues or until veggies are done. Stir in the rice and cook 1-5 minutes until tender. Serve hot.

Yummy! Adapted from e-mealz "recipe" by the same name.