Salsa Fish Soup

I absolutely love this soup – it’s super quick and oh-so-yummy. I hope you’ll try it. The recipe is from “Light & Easy” by QVC’s Bob Bowersox. I’ve substituted the fish with boneless chicken and that is great too.

6 cups chicken broth
1 teaspoon salt
2/3 cup regular or quick cooking rice
2 cups frozen corn kernels (peas and carrots work well if corn causes problems for you)
1 pound skinned boned mild-flavored white fish (such as haddock, cod or halibut)
1 ½ cups mild or hot chunky-style salsa
Lime wedges

In a 5 to 6-quart pan combine the broth, salt and rice. Bring to a boil over high heat. Reduce heat, cover and simmer until rice is tender to bite (about 15 minutes for regular rice, 5 minutes for quick-cooking rice.) Add the corn, fish and salsa. Cover and simmer until fish is just opaque at its thickest part (cut to test). Break fish into chunks and ladle soup into bowls. Serve with lime wedges to squeeze into soup to taste.