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| 1 ¼ pound uncooked boneless skinless chicken breasts | |
| 1 c. rice | |
| 1 can of corn | |
| 1 tbs chili powder | |
| 1/3 cup fresh lime juice | |
| 3/4 cup cilantro, chopped | |
| 12-14 tortilla chips, crushed | |
| Shredded Mexican style cheese | |
| Sour cream (optional) |
This soup is easy to make, flavorful, and super filling! Serve with warm jalepeno corn bread. Garnish with sour cream and Mexican cheese.
| 1. | Heat oil in soup pot on medium heat. |
| 2. | Add onion and salt, cook, stirring often until onion is soft, about 5-10 minutes. |
| 3. | Add rotel, chicken, broth, lime juice and stir. |
| 4. | Add beans, garlic powder, and chili powder. |
| 5. | Bring all to a simmer and cook, covered, until the chicken breasts are cooked through which takes about 20 minutes. |
| 6. | Remove the chicken from the soup and shred with fork, return to pot with cilantro. |
| 7. | Serve soup with cheese and tortilla chips. |