1 lb boneless, skinless chicken breast, cut into 1″ pieces

3 1/2 cups chicken broth

1 tsp ground cumin

1/2 cup uncooked regular long-grain white rice

1 (11 oz) can mexicorn, drained

1 cup thick & chunky salso

1 tbs chopped fresh cilantro leaves

2 tbs fresh lime juice

4 corn tortillas

spray a 6-qt 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.

heat the oven to 425 degrees. 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.

top each serving of soup with crisp tortilla strips.

6 servings