Ingredients:
2 (14 ounce) cans chicken broth ( 3-1/2 cups)
1/2 cup uncooked long-grain white rice
1 teaspoon ground cumin
2 cups cubed cooked turkey
1 (11 ounce) cans Mexican-style corn
1 cup chunky salsa
1 tablespoon chopped fresh cilantro
2 tablespoons lime juice
crisp corn tortilla strips
Directions:
Mix broth, rice and cumin in saucepan.
Heat to a boil.
Cover and cook over low heat 20 minutes.
Stir in turkey, corn, salsa, cilantro and lime juice and heat through.
Top with Crisp Tortilla Strips.
Crisp Tortilla Strips: Preheat oven to 425F F.
Cut 4 corn tortillas into thin strips and place on baking sheet.
Spray with vegetable cooking spray.
Bake 10 minutes or until golden.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.