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Swanson(r) Hearty Chicken Tortilla Soup

Ingredients

  • 1 lb. boneless chicken breasts, cut up
  • 2 cans (14 1/2 oz. each) Swanson(r) 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
  1. Spray saucepot with vegetable cooking spray and heat 1 minute. Add chicken and cook until browned, stirring often.
  2. Add broth, rice and cumin. Heat to a boil. Cover and cook over low heat 20 minutes
  3. Stir in corn, salsa, cilantro and lime juice and heat through. Top with Crisp Tortilla Strips

Crisp Tortilla Strips:

  1. Preheat oven to 425°F. Cut 4 corn tortillas into thin strips and place on baking sheet.
  2. Spray with vegetable cooking spray. Bake 10 minutes or until golden.

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