What You'll Need
4 corn tortillas, cut into thin strips
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 teaspoon ground cumin
1/2 cup uncooked long grain white rice
1 can (11 ounces) Mexican style corn (corn with red and green peppers), drained
1 cup Pace® Chunky Salsa
1 tablespoon chopped cilantro
2 tablespoons fresh lime juice
Heat the oven to 425°F. Place the tortilla strips onto a baking sheet. Spray with vegetable cooking spray. Bake for 10 minutes or until the tortilla strips are golden.
Spray a 6-quart saucepot with vegetable cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it's browned, stirring often.
Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender. Top each serving of soup with the tortilla strips.