Monday, November 3, 2008

Chicken Tortilla Soup

1 lb. chicken, cooked & shredded
3½ c. chicken broth
1 tsp. ground cumin
½ c. uncooked regular long-grain rice
1 can (11oz.) Mexicorn, drained
1 c. Pace chunky salsa
1 Tbsp. cilantro, chopped
2 Tbsp. lime juice (optional)
4 corn tortillas
non-stick cooking spray

In a large pot, combine shredded chicken, broth, cumin and rice. Heat to a boil. Cover and cook over low heat for 20 minutes. Stir in Mexicorn, salsa, cilantro, and lime juice and heat through. Meanwhile, cut tortillas into thin strips and place on a parchment lined cookie sheet. Spray with cooking spray and bake at 350º for 10 minutes or until golden brown. Top soup with strips.

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