FIESTA CHICKEN SOUP

FIESTA CHICKEN SOUP


½ cup uncooked white rice
1 pound skinless, boneless chicken breast cut into cubes
1 large green pepper, chopped
1 onion, chopped
2 tsp. chili powder
1 tsp. garlic powder
1 (14.5-oz.) can chicken broth
1 (15-oz.) can whole kernel corn, undrained
1 lime


Combine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until rice is tender.

Coat a large saucepan with cooking spray and place over medium heat. Cook chicken, bell pepper, onion, chili powder and garlic powder 5 minutes, stirring often. Pour in broth and corn. Stir in 1 cup cooked rice. Bring to a boil, then reduce heat and simmer 10 minutes, until chicken is no longer pink. Serve with lime wedges.


Yield: 5 servings.