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.
Step 1
Heat the oven to 425°F. While the oven is heating, place the tortilla strips onto a baking sheet. Spray with vegetable cooking spray. Bake for 10 minutes or until the tortilla strips are golden.
Step 2
While the tortilla strips are baking, spray a 6-quart saucepot with vegetable cooking spray. Season the chicken with salt and pepper, if desired. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot (to prevent sticking, make sure the pot is hot before adding the chicken). Cook until browned, stirring often.
Step 3
Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Step 4
Stir the corn, salsa and lime juice in the saucepot. Cook until the rice is tender. Stir in the cilantro. Season to taste. Top with the tortilla strips before serving.