boneless, skinless chicken tenderloins, cut into 1-inch pieces
2
cans (14-1/2 ounces) low-sodium chicken broth
1
can (15 ounces) kidney beans, undrained
1
cup salsa
1
cup frozen corn
1/2
cup UNCLE BEN'S® Instant Rice
1/3
cup shredded Monterey Jack cheese
1. In large saucepan, combine chicken, broth, kidney beans, salsa and corn.
2. Bring to a boil. Reduce heat and simmer uncovered 5 to 10 minutes or until chicken is no longer pink. Stir in rice. Cover; remove from heat and let stand covered 5 minutes. Top each serving with cheese.
Cook's Tip
Garnish with tortilla chips, sliced avocado or toasted tortilla strips.
Fiesta Soup
