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 and shredded cheddar cheese.
Originally Submitted
6/22/2010
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