Step 1

Place the chicken broth, cumin, cilantro, scallion and garlic in the blender and blend until well combined.

Step 2

In a large pot place the broth mixture, chicken, corn, peas, carrots, salt and pepper. Bring to a boil and then reduce the heat to low and simmer for about 20 minutes.

Step 3

Add the rice and continue simmering for 15 minutes more or until the rice is tender. Remove the chicken from the pot, then shred chicken into bite-size pieces and return it to the soup.

Step 4

Season with salt and pepper. Stir in fresh cilantro and lime juice. Serve immediately