Keep chicken broth, rice and salsa in the cupboard and frozen corn in the freezer. Then, you're just one quick stop at a fish market away from a satisfying soup supper.
In deep pot, combine broth with enough water to make 6 cups; bring to a boil. Add rice; simmer, covered, for 5 minutes.
Add corn and salsa. Bring to a boil. Add fish pieces. Cook, covered, about 5 minutes or until fish flakes easily when tested with a fork. If desired, garnish with lime.