Hearty Chicken Tortilla Soup
1 lb. boneless chicken breasts, cut up
2 cans (14 oz. each)Chicken Broth (3 1/2 cups)
1/2 cup uncooked regular long-grain white rice
1 tsp. ground cumin
1 can (11 oz.) Mexican-style corn
1 cup Pace(R) Chunky Salsa
1 tbsp. chopped fresh cilantro
2 tbsp. lime juice
Crisp Tortilla Strips
SPRAY saucepot with vegetable cooking spray and heat 1 min. Add chicken and cook until browned, stirring often.ADD broth, rice and cumin. Heat to a boil. Cover and cook over low heat 20 min.STIR in corn, salsa, cilantro and lime juice and heat through.Top with Crisp Tortilla Strips.
Crisp Tortilla Strips:
Preheat oven to 425°F. Cut 4 corn tortillas into thin strips and place on baking sheet. Spray with vegetable cooking spray. Bake 10 min. or until golden.