4.5 – 6 reviews • Poultry
| Total: |
40 min |
| Prep: |
10 min |
| Cook: |
30 min |
| Yield: |
6 servings |
Ingredients
- Vegetable cooking spray
- Crisp Tortilla Strips
- 4 skinless, boneless chicken breasts, cut into 1-inch pieces (about 1 pound)
- 3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
- 1 teaspoon ground cumin
- 1/2 cup uncooked regular long-grain white rice
- 1 can (11 ounces) whole kernel corn with red and green peppers, drained
- 1 cup Pace® Chunky Salsa
- 1 tablespoon chopped fresh cilantro leaves
- 2 tablespoons fresh lime juice
Instructions
- Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it’s browned, stirring often.
- 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. Top each serving of soup with Crisp Tortilla Strips.
- 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.
- Campbell’s Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish.
