1In a Dutch oven, cook chicken in oil over medium heat for 5-7 minutes or until no longer pink.
2Stir in the broth, rice and cumin. Bring a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the salsa, corn, cilantro and lime juice. Cover and simmer for 5-10 minutes or until rice is tender. Ladle into bowls; top with tortilla strips.