Creamy Beef and Wild Rice Soup with Lime and Cilantro recipe

6 servings

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

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.

Reserve gravy for other use.

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.