Mexican Chicken Soup

Mexican Chicken Soup

49 oz. Can of chicken broth (or use your own
3/4 cup fresh pico de gallo salsa (from produce section of grocery store)
1/4 cup lime juice
2 cups cooked chicken, diced
1 cup frozen white kernel corn
1 cup instant rice
1/4 cup fresh cilantro, minced

Pour chicken broth into large pot. Add salsa and lime juice. Bring to boil over high heat. Stir in chicken, corn, rice and cilantro. Cook until rice is tender to bite, about 3-5 minutes.

Optional: garnish with diced avocados, sour cream, lime juice, and Fritos.

Corn Bread

1 c flour
3/4 c cornmeal
2-3 Tbsp sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 Tbsp butter
2 beaten eggs
1 c milk
1/4 c oil or melted butter

In medium bowl, stir together flour, corneal, sugar, baking powder, and salt; set aside. Add the Tbsp butter to a 9"round baking pan. Place in 400 oven til butter melts. Remove pan, swirl butter to coat bottom and sides of pan. Combine eggs, oil, and milk; add to flour mixture. Stir until moistened. Pour batter into hot pan. Bake 15-20 minutes, serve warm.