Heat the broth, rice and cumin in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.Stir the turkey, corn, picante sauce, cilantro and lime juice in the saucepan and cook until the rice is tender.Heat the oven to 425°F. Cut the tortilla halves into thin strips. Place the tortilla strips onto a baking sheet. Spray with vegetable cooking spray.Bake for 10 minutes or until the tortilla strips are golden brown. Top the soup with the tortilla strips.
3.5 cups Swanson® Chicken Broth0.5 cup uncooked long grain white rice1 teaspoon ground cumin2 cups shredded or cubed cooked turkey1 can (about 11 ounces) Mexican style corn(corn with red and green peppers), drained1 cup Pace® Picante Sauce1 tablespoon chopped cilantro2 tablespoons lime juice2 corn tortilla, cut in half
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