2 cooked chicken breasts, cut into 1/2 inch cubes
2 cartons (32 ounces each) chicken broth
3 cups cooked white rice
1 large chopped tomato
1/2 cup diced brown onion
1 15 oz can corn kernels, drained
1 tbsp canola oil
1 tsp Morton's Nature's Seasoning
crushed corn tortilla strips
Empty chicken broth into 4 quart saucepan. Heat on low. Add diced chicken.
In a grill pan, add canola oil and heat at medium heat. Add onion and saute until translucent, stirring frequently. Remove from heat and add to saucepan. Add drained can of corn into grill pan and saute until grill marks appear. Remove from heat and add to saucepan. Add chopped tomato, minced cilantro and three cups of cooked rice to saucepan. Simmer for 10 minutes.
Serve and garnish with crushed tortilla strips. May also be garnished with avocado wedge, shredded cheddar cheese, diced green onion, a wedge of lime or sour cream.