When you're looking for a hearty, satisfying soup that's packed with flavorful ingredients, this is the soup for you. It's loaded with chicken, corn, and rice, and it gets a burst of great flavor from salsa, cilantro and lime.
cost per recipe: $12.52
The price is determined by the national average.
corn tortilla, cut into thin strips
pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
teaspoon ground cumin
cup uncooked long grain white rice
can (11 ounces) Mexican style corn (corn with red and green peppers), drained
cup Pace® Chunky Salsa - Mild
tablespoon chopped cilantro
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.