HEARTY CHICKEN TORTILLA SOUP

HEARTY CHICKEN TORTILLA SOUP

Vegetable cooking spray
1 lb. skinless, boneless chicken breast cut into 1-inch pieces
3-1/2 cups chicken broth
1 tsp. cumin
½ cup uncooked regular long-grain white rice
1 can (11-oz.) whole kernel corn with red and green peppers drained
1 cup chunky salsa
1 Tbsp. chopped cilantro leaves
2 Tbsp. fresh lime juice
Crisp tortilla chips

Spray a 6-qt. saucepan with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the pan. Cook until it’s browned, stirring often.
Stir in the broth, cumin and rice. Heat to a boil. Reduce the heat to LOW. Cover and cook for 20 minutes.

Stir in the corn, salsa, cilantro and limejuice. Cook until the rice is tender. Top each bowl of soup with crisp tortilla chips.

Crisp Tortilla Strips: Heat the oven to 425^. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 20 minutes or until golden.

Yield: 6 servings.