- Heat the broth, rice and cumin in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
- Stir the turkey, corn, picante sauce, cilantro and lime juice in the saucepan and cook until the rice is tender.
- Heat the oven to 425°F. Cut the tortilla halves into thin strips. Place the tortilla strips onto a baking sheet. Spray with the cooking spray.
- Bake for 10 minutes or until the tortilla strips are golden brown. Top the soup with the tortilla strips.
Cost per recipe: $9.36
Cost per serving: $2.34