1 bag blue corn tortilla chips
1/2 bag Tyson frozen fajita chicken strips
1 (32 oz.) container chicken broth
1 tsp. ground cumin
1/2 cup long grain white rice
1 bag Bird's Eye frozen southeastern style vegetables
1 cup Pace's chunky salsa (I use medium heat)
1 tbsp. chopped cilantro or 1 tbsp. cilantro paste
2 tbsp. fresh lime juice

Except for tortilla chips, combine all ingredients in Dutch oven, no need to thaw frozen items, bring to boil, reduce heat to low and simmer 30 minutes or until rice is cooked. When ready to serve cut chicken strips into bite size pieces. Serve over tortilla chips.

Note: plain chicken strips may be substituted if you prefer a less spicy soup.

Submitted by: Joan Melton