Ingredients:
1 lb boneless chicken breasts ( cut up cubed)
2 (14 ounce) cans chicken broth ( to equal 3 1/2 cups)
1/2 cup uncooked long-grain white rice
1 teaspoon ground cumin
1 (11 ounce) cans Mexican-style corn
1 cup salsa
1 tablespoon chopped fresh cilantro
2 tablespoons lime juice
4 corn tortillas
Directions:
Spray saucepot with vegetable cooking spray and heat one minute.
Add chicken and cook until browned, stirring often.
Add broth, rice and cumin.
Heat to a boil; cover and cook over low heat for 20 minutes.
Stir in corn, salsa, cilantro and lime juice and heat thoroughly.
Top with Crisp Tortilla Strips (directions to follow):
CRISP TORTILLA STRIPS
Preheat oven to 425*.
Cut 4 corn tortillas into thin strips and place on baking sheet.
Spray with vegetable cooking spray.
Bake 10 minutes or till crispy-golden.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.