1 lb. skinned, boned chicken breast, cut into bite sized pieces
1 tsp. oil
13 oz. chicken broth
8 oz. tomato soup
1 pkg. taco seasoning mix
12 oz. corn
1 med. green pepper, chopped
1 1/2 c. dry instant rice
1/2 c. shredded cheddar cheese
Tortilla chips

Saute chicken in oil about 2 minutes. Add broth, tomato sauce and taco seasoning mix. Bring to a boil, then simmer 5 minutes, covered, stirring occasionally. Add corn and peppers. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Serve over or alongside tortilla chips; top with cheese. Serves 4.

VARIATIONS: Substitute turkey or tofu for chicken; substitute 1 1/2 cups cooked brown rice for broth and rice.