Recipes from Pilgrim's Kitchen

• 1 pound Pilgrim’s Pride boneless, skinless split chicken breasts
• 6 cups chicken broth, divided
• 4 teaspoon vegetable oil, divided
• 1 cup thinly sliced carrots
• 1 cup thinly sliced celery
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 1/2 cups thick and chunky salsa
• 1/2 cup uncooked long-grained rice
• 1 cup sliced zucchini
• 4 (7-inch) corn tortillas, cut into
• 1/4-inch strips (optional)
• 1 cup frozen whole kernel corn
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 cup sliced green onions

Combine chicken breasts and 1 cup chicken broth in a saucepan. Cover and simmer until chicken is done, about 20 minutes. Remove chicken, reserving broth, cut into small chunks and set aside.

Heat 3 teaspoons oil in a Dutch oven or large soup pot. Add carrots, celery,onion and garlic; sauté over medium heat about 5 minutes. Add reserved chicken broth, remaining broth and salsa. Bring to a boil, add rice and zucchini; reduce heat and simmer, covered, until vegetables and rice are tender, about 20 minutes.

Preheat oven to 400°F. Toss tortilla strips with remaining teaspoon of oil, spread on a large baking sheet and bake until golden brown and crisp, stirring frequently, about 15 minutes. Remove to a bowl; set aside.

Add cooked chicken and corn to soup and continue to simmer 5 to 10 minutes. To serve, ladle soup into shallow soup bowls and top each serving with 2 tablespoons cheese, a sprinkling of green onions and tortilla strips, if desired.

8 (11/2 Cup) Servings