Hearty Chicken Tortilla Soup

INGREDIENTS:

• 2boneless, skinless chicken breasts (about 8 oz / 250 g), cut into chunks
• 1 box (900 mL)
• CAMPBELL'S® Organic Free Range Chicken Broth
• 1 tsp (5 mL)
• ground cumin
• 1/3 cup (75 mL)
• uncooked regular long-grain white rice
• 1 ½ cups (375 mL)
• frozen corn niblets
• 1/4 cup (50 mL)
• chopped red or green pepper
• 1/2 cup (125 mL)
• Pace® Chunky Salsa
• 1 tbsp (15 mL)
• chopped fresh cilantro leaves
• 2 tbsp (25 mL)
• fresh lime juice
• Crisp Tortilla Strips

DIRECTIONS:

* 1. Spray large saucepan with cooking spray and heat over medium-high heat 1 minute. Add
chicken and cook until browned, stirring often.
* 2. Add broth, cumin and rice. Heat to a boil. Cover and simmer for 20 minutes.
* 3. Stir in corn, pepper, salsa, cilantro and lime juice; heat through. Top with Crisp
Tortilla Strips.