Hearty Chicken Tortilla Soup
When you’re looking for a hearty, satisfying dish that’s packed with flavorful ingredients, this is the soup for you. It’s loaded with chicken, corn, and rice, and it gets a burst of great flavor from salsa, cilantro, and lime.
Total Time: 45 Minutes
Serves: 6 people
Prep Time: 10 Minutes
Ingredients
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4 corn tortillas, cut into thin strips
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1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
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4 cups Swanson® Chicken Broth
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1 teaspoon ground cumin
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1/2 cup uncooked long grain white rice
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1 can (12 ounces) whole kernel corn, drained
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1 cup Pace® Chunky Salsa
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2 tablespoons fresh lime juice
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1 tablespoon chopped cilantro
Directions
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Heat the oven to 425°F. While the oven is heating, place the tortilla strips onto a baking sheet. Spray with vegetable cooking spray. Bake for 10 minutes or until the tortilla strips are golden.
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While the tortilla strips are baking, spray a 6-quart saucepot with vegetable cooking spray. Season the chicken with salt and pepper, if desired. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot (to prevent sticking, make sure the pot is hot before adding the chicken). Cook until browned, stirring often.
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Stir the broth, cumin, and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
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Stir the corn, salsa, and lime juice in the saucepot. Cook until the rice is tender. Stir in the cilantro. Season to taste. Top with the tortilla strips before serving.
