Southwestern Chicken And Rice Soup

• 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
• 1 cup water
• 1 cup frozen chopped onion, celery, and pepper seasoning blend
• 1/2 cup uncooked long-grain rice
• 1/4 teaspoon ground cumin
• 1 1/2 cups chopped cooked chicken breast
• 1 cup peeled, seeded, and chopped tomato (about 1 large tomato)
• 1/2 cup frozen whole-kernel corn
• 1 (4.5-ounce) can chopped green chiles, undrained
• 1/4 cup lime juice
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt

1. Bring broth and water to a boil in a large saucepan. Stir in seasoning blend, rice, and cumin. Return to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender.
2. Stir chicken and next 3 ingredients into rice mixture; bring to a boil. Remove mixture from heat; stir in lime juice, cilantro, and salt.

chicken broth, water, onion, longgrain rice, ground cumin, chicken breast, tomato, corn, green chiles, lime juice, fresh cilantro, salt

Taken from www.myrecipes.com/recipe/southwestern-chicken-rice-soup (may not work)