Ingredients
1 lb. boneless chicken breasts
3 ½ cups Swanson Chicken Broth
1 tsp. ground cumin
1/2 cup white rice, uncooked
11 oz. whole kernel corn, drained, can
1 cup Pace Chunky Salsa
1 tbsp. fresh cilantro leaves, chopped
2 tbsp. lime juice, fresh
1 cup crisp tortilla strips
Preparation
Spray a saucepot with cooking spray and heat over medium-high heat for 1 minute.
Cut chicken into 1" pieces. Cook in the saucepot until browned, stirring often.
Add broth, cumin and rice. Heat to a boil.
Cover and cook over low heat for 20 minutes.
Stir in corn, salsa, cilantro and lime juice. Heat through.
Top with crisp tortilla strips and serve.
Preheat oven to 425 degrees.
Cut 4 corn tortillas into thin strips and place them on a baking sheet.
Spray with cooking spray and bake 10 minutes or until golden.
