|1||pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style (9 oz.)|
|1||can (49.5 ounces) chicken broth|
|1||can (15 ounces) pintos beans, rinsed and drained|
|1||can (11 ounces) Mexican-style corn, undrained|
|1||can (10 ounces) diced tomatoes with mild green chiles, undrained|
|1/2||cup quick cooking rice|
|2||tablespoons minced fresh cilantro|
|1||lime, thinly sliced|
In a large saucepan combine chicken broth, chicken, beans, corn and tomatoes with chiles. Bring to a boil over medium-high heat.
Add rice, reduce heat to low, cover and simmer 10 minutes until rice is tender. Stir in cilantro.
Spoon soup into bowls and garnish each serving with a slice of lime. Serve with a basket of warm flour tortillas.