Mexican Chicken Soup

Ingredients

• 1 can (49 oz.) low-sodium chicken broth
• 1 1/2 cups tomato salsa
• 1/4 cup lime juice
• 2 cups shredded, skinned cooked chicken
• 1 cup frozen corn kernels
• 1 cup precooked dried white rice
• 1/4 cup minced fresh cilantro
• avocado
• sour cream
• lime wedges

Preparation

1. In a 5- to 6-quart pan, add chicken broth, salsa, and lime juice. Bring to a boil over high heat. Stir in chicken, corn, rice, and cilantro. Cook until rice is tender to bite, 3 to 5 minutes. Serve in bowls, and add to taste avocado wedges, sour cream, and juice from lime wedges.