Mexican Chicken Soup - cooking recipe

Ingredients

3 (14.5 oz.) cans chicken broth
1 chicken bouillon cube
1/2 c. long grain rice
8 raw chicken tenders
1 (10 oz.) can Ro-Tel diced tomatoes (with cilantro, chiles and lime juice)

Preparation

In a 3-quart heavy pot, bring two cans of broth to a boil. Add chicken tenders; reduce heat, cover and simmer 8 to 10 minutes. Remove chicken; cut into bite-size pieces and return to pot. Add bouillon cube and tomatoes. Bring to a rolling boil; add rice and cook for 15 minutes. Add final can of chicken broth and heat through. Stir well and serve. Top each bowl of soup with shredded cheese and tortilla chips.