Mexican Chicken Soup on Rice

3 chicken breast shredded

1/2 cup rice
32oz carton chicken broth
1/2-1 cup pace salsa
1 small can diced green chilies
1-1 1/2 cups corn
1/2 Tbsp ground cumin

*cook rice first
*then add broth, then all remaining ingredients.

Suggestions: serve with shredded cheese, sour cream, cubed avocado.

This is the soup that was served at Kaylene's baby shower, made by Katie Hodgkiss.

My adjustments included using about 2 1/2 cups rice and 1 can corn. I used the full cup of Pace salsa. And simmered about an hour. (Mom)