Santa Fe Chicken SoupSubmitted by: BETTYBUFFCHICK
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 (4oz) diced green chilies
6 cups fat-free, reduced sodium chicken broth
4 tbsp salsa (optional)
1/4 cup reduced fat sour cream (optional)
2 tbsp cilantro, chopped (optional)
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. Place the chicken on a hot grill and cook for approximately 6 minutes on each side. Let the chicken cool slightly, then cut into strips and set aside. (We use a skillet instead of a BBQ)
Preheat oven to 350 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. 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.
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.
*(If you add a salsa or sour cream, be sure to add them to your nutritional planner - they are not calculated in recipe.)
Number of Servings: 4
Recipe submitted by SparkPeople user BETTYBUFFCHICK.