Friday, January 1, 2010

Chicken Tortilla Soup

You will need:
4 skinless, boneless chicken breasts, cut into 1-inch pieces (about 1 pound)
3 1/2 cups Chicken Broth
1 teaspoon ground cumin
1/2 cup uncooked regular long-grain white rice
1 1/2 cups frozen corn
2 cups Chunky Salsa
1 tablespoon chopped fresh cilantro leaves
2 tablespoons fresh lime juice Crisp
Tortilla Chips

*Brown chicken
*Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes
*Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender
*Serve with chips

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