Santa Fe Chicken Soup

 

Santa Fe Chicken Soup

From Eating for Life

4 Servings

 1/3 c brown rice (uncooked)
4 portions chicken breast (about 1lb)
1 lime, halved
2 t taco seasoning
6 corn tortillas
1 T olive oil
1 clove garlic, minced
1/2 onion, chopped
1 can (4 oz) diced green chilies
6 C fat-free, reduced-sodium chicken broth
4 T salsa
1/4 C fat-free sour cream
2 T cilantro, chopped

Cook brown rice according to its package directions. While the rice is cooking, place chicken breast in a shallow dish; cover with lime juice, and lightly coat both sides with taco seasoning. Place chicken on a hot grill and cook for approximately 6 minutes on each side. Let the chicken cool slightly, then cut it into strips and set aside.

Preheat oven to 350 F and cut corn tortillas into 1/2-inch strips, then place them on a baking sheet. Bake for about 15 minutes or until they are crispy then set aside.

While the tortilla strips are baking, heat olive oil in a large pot over medium heat. Add garlic and onion; saute until the onion is transparent, about 8 minutes.

Add cooked rice to the pot and saute for 3 minutes. Add green chilies and saute for 2 more minutes. Pour fat-free chicken broth into the mixture and bring it to a boil. Add sliced chicken and reduce heat to low. Simmer for about 25 minutes.

Place a few baked tortilla strips in the bottom of bowls and spoon about a fourth of the soup into each. Garnish each bowl with a few more tortilla strips, a spoonful of salsa, fat-free sour cream and cilantro. Serve and enjoy!!!

Note: Sante Fe Chicken Soup is a delicious and nutritious "planned-over." Consider making extra servings and storing them in portion-sized (about two cups) airtight containers; refrigerate for use in one or two days, or freeze for up to two months. Store without the tortilla strips and garnish. Microwave to reheat for quick lunches and dinners