Southwestern Chicken & Rice Soup Low-Fat And My Way

• 48 ounces fat free chicken broth
• 1/3 cup onion, chopped
• 1/3 cup celery, chopped
• 1/3 cup green bell pepper, chopped
• 1/2 cup long-grain rice, uncooked
• 1/4 teaspoon cumin
• 12 ounces boneless skinless chicken breasts, chopped
• 1 cup tomatoes, chopped
• 1/2 cup whole kernel corn, frozen
• 1 (4 1/2 ounce) can green chilies, chopped, undrained
• 1/4 cup lime juice
• 2 tablespoons cilantro, chopped, fresh
• 1/4 teaspoon salt

1. Bring broth to a boil in a large saucepan. Stir in rice, and cumin.
2. Return to a boil.
3. Cover, reduce heat, and simmer 15 minutes until rice is tender.
4. Skip these steps if you are using cooked brown rice.
5. Stir chicken, and next 3 ingreds. into rice mixture.
6. Bring to a boil.
7. Remove mixture from heat.
8. Stir in lime juice, cilantro, and salt.
9. Serve.

chicken broth, onion, celery, green bell pepper, longgrain rice, cumin, chicken breasts, tomatoes, whole kernel corn, green chilies, lime juice, cilantro, salt

Taken from www.food.com/recipe/southwestern-chicken-rice-soup-low-fat-and-my-way-209797 (may not work)