20 February 2009
1 lb. boneless chicken breasts, chopped
3 1/2 Cups chicken broth
1/2 Cup uncooked long grain rice
1 tsp ground cumin
1 (11 oz) can Mexican-style corn (it has peppers in it)
1 Cup salsa
1 Tbsp chopped fresh cilantro
2 Tbsp lime juice
Spray saucepot with cooking spray and heat for about a minute. Add chicken and cook until browned, stirring often.
Add broth, rice and cumin. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes.
Stir in corn, salsa, cilantro and lime juice. Heat through.
Top with corn tortilla strips and shredded cheese.
(prepare while soup cooks)
Preheat oven to 425°. Cut corn tortillas into thin strips and sprinkle on a baking sheet. Spray with cooking spray (like Pam) and sprinkle lightly with salt. Bake 10 to 12 minutes, or until golden, stirring occasionally.