Southwestern Chicken & Rice Soup

Serves: 8 (1-cup servings)
WW Points per serving: 2

2 (16 oz.) cans reduced-sodium chicken broth
1 cup water
1 cup frozen onion, celery and pepper
Seasoning Blend
1/2 cup long-grain rice, uncooked
1/4 teaspoon ground cumin
1 1/2 cups chopped cooked chicken breast
1 cup peeled, seeded, and chopped tomato (about 1 large tomato)
1/2 cup frozen whole-kernel corn
1 (4 1/2 oz.) can chopped green chilies, undrained
1/4 cup lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt

Bring broth and water to a boil in a large saucepan. Stir in seasoning blend, rice and cumin. Return to a boil. Cover, reduce heat and simmer 15 minutes or until rice is tender. Stir chicken and next 3 ingredients into rice mixture; bring to a boil. Remove mixture from heat; stir in lime juice, cilantro and salt.