Southwestern Chicken Rice Soup

From: Pillsbury, September 2002
2 (8 inch) flour tortillas
1 cup cubed cooked chicken
1/3 cup chopped green onions
1 (19 oz.) can Progresso Tomato Basil Soup
1 (14 1/2 oz.) can ready-to-serve chicken broth
3/4 cup uncooked instant rice
1 t. chopped fresh cilantro
2 t. lime juice
Heat oven to 400 degrees.  Cute tortillas into 1/4 inch strips; cut strips into 2 to 3 inch lengths.  Place strips on ungreased cookie sheet.  Bake at 400 degrees. for 6 to 8 minutes or until browned.
Meanwhile, in medium saucepan, combine chicken, onions, soup and broth; mix well.  Bring to a boil.  Stir in rice.  Remove from heat.  Cover; let stand 5 minutes.
Stir cilantro and lime juice into soup.  If necessary, simmer 5 minutes to heat thoroughly, stirring occasionally.  Top each serving with tortilla strips.


Another great soup!  I double this for my family size.