Santa Fe Chicken Soup
Servings: 4
Prep Time: 55 minutes
Ingredients:
1/3 cup brown rice (uncooked)
4 portions chicken breast (about 1 lb)
1 lime, halved
2 tsp taco seasoning
6 corn tortillas
1 Tbsp olive oil
1 clove garlic, minced
1/2 onion, chopped
1 can (4 oz) diced green chilies
6 cups fat-free, reduced-sodium chicken broth
4 Tbsp salsa
1/4 cup fat-free sour cream
2 Tbsp cilantro, chopped
Instructions:
1. Cook brown rice according to its package directions. While the rice is cooking, place chicken breasts in a shallow dish; cover with lime juice, and lightly coat both sides with taco seasoning. Then 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.
2. Preheat oven to 350°F and cut corn tortillas into ½ inch strips, then place them on a baking sheet. Bake for about 15 minutes or until they are crispy, then set aside.
3. While the tortilla strips are baking, heat olive oil in a large pot over medium heat. Add garlic and onion; sauté until the onion in transparent, about 8 minutes.
4. Add cooked rice to the pot and sauté for 3 minutes. Add green chilies and sauté for 2 more minutes. Then 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.
5. 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!
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