- Vegetable cooking spray
- 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
- 3 1/2 cups Swanson® Chicken Broth or Natural Goodness™ or Certified Organic Chicken Broth
- 1 teaspoon ground cumin
- 1/2 cup uncooked regular long-grain white rice
- 1 (11 ounce) can whole kernel corn with red and green bell peppers, drained
- 1 cup Pace® Thick & Chunky Salsa
- 1 tablespoon chopped fresh cilantro leaves
- 2 tablespoons fresh lime juice
- 4 corn tortillas
- Cooking spray
- Spray a 6-quart sauce pot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the sauce pot. 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 lime juice. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips.
- Heat the oven to 425 degrees F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden.