Creamy Beef and Wild Rice Soup with Lime and Cilantro Recipe

  • 1 (17 ounce) package refrigerated fully-cooked boneless beef pot roast with gravy
  • 1 (6 ounce) package quick-cooking long grain & wild rice
  • 1 (14 ounce) can ready-to-serve beef broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can original diced tomatoes and green chilies, undrained
  • 1 1/2 tablespoons fresh lime juice
  • 2 cups half and half
  • 1 1/2 tablespoons chopped fresh cilantro
  1. Prepare rice according to package directions, omitting butter.
  2. Meanwhile microwave pot roast according to package directions. Remove pot roast from package; shred with two forks. Reserve gravy for other use.
  3. 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.