Homemade Chicken Tortilla Soup

1 tsp Cumin seed
1 cup Kroger Long Grain White Rice
1 can Hunt's Crushed Tomato
1 can Black Beans Reduced Sodium
2 tsp Canola Oil
2 Jalapeno Peppers, diced and keeping seeds for heat
2 Chicken Breasts skinless, boneless
1/2 onion, diced
1 tsp Salt
Juice of half a lime
8 cup Swanson Chicken Fat Free Chicken Broth Less Sodium

1. Have additional toppings on hand like extra lime, cheese, avocados, sour cream etc.
2. I like to cook (and store) the rice separately, and add to the serving bowl before the soup. Otherwise, when storing for leftovers, the rice absorbs all the soup liquid and you're left with a stew the next day.

1. In a large soup pot, heat 1 tsp canola oil. Add chicken and lightly season with salt. Brown chicken, and remove to plate.
2. Add a little more oil (1 tsp), and once heated, add the onion and jalapeno. Cook till softened, stirring occasionally. Return chicken to the pot. Add ground cumin, stirring to coat veggies and chicken.
3. Add canned beans (rinsed), canned tomatoes, and stir to combine. Add chicken broth. Bring to a boil, then add rice. Allow to simmer about 15 minutes, till rice is cooked through.

Serving Size: Makes 6-8 medium servings