This filling chicken tortilla soup is perfect on a cold day.
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 tbsp olive oil
5 cups prepared Orrington Farms® Broth Base - Chicken Flavored
½ cup uncooked long grain rice
1 tsp ground cumin
2 cups prepared Mrs. Wages® Classic Medium Salsa Tomato Seasoning Mix
1 can sweet corn, drained
2 tbsp minced fresh cilantro
2 tbsp fresh lime juice
Tortilla chips
1
To make this chicken tortilla soup recipe in a Dutch oven, cook chicken in oil over medium heat for 5-7 minutes or until no longer pink.
2
Stir in the broth, rice and cumin. Bring a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the salsa, corn, cilantro and lime juice. Cover and simmer for 5-10 minutes or until rice is tender. Ladle into bowls; top with tortilla strips.
Ingredients
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 tbsp olive oil
5 cups prepared Orrington Farms® Broth Base - Chicken Flavored
½ cup uncooked long grain rice
1 tsp ground cumin
2 cups prepared Mrs. Wages® Classic Medium Salsa Tomato Seasoning Mix
1 can sweet corn, drained
2 tbsp minced fresh cilantro
2 tbsp fresh lime juice
Tortilla chips
