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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 197.1
  • Total Fat: 5.4 g
  • Cholesterol: 10.3 mg
  • Sodium: 911.7 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 8.6 g

View full nutritional breakdown of Santa Fe Chicken Soup calories by ingredient
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Santa Fe Chicken Soup


Number of Servings: 4


    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)


Makes 4 2-cup servings

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.

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