Eating for Life Santa Fe Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/3 c Brown Rice, medium grain 4 portions Chicken Breast (abt a pound) sliced 1 Lime half 2 tsp Taco Seasoning (dry)6 Corn Tortillas4 TBSP Olive Oi1 clove Garlic1/2 cup chopped Onions1 can (4 oz) Green Chili Peppers 4 TBSP Salsa 1/4 cuo far-free Sour cream (optional) 2 TBSP Cilantro chopped
1. Cook brown rice according to its package direcions. While the rice is cooking, place chicken breasts in a shallow dish; cover wih lime juice, and lightly coat both sides with taco seasoning. Then place chicken on a hot grill and cook for approxomately 6 minutes on each side. Let the chicken cool sightly, then cut it into strips and set aside.
2. Prehet oven to 350 degrees and cut corn tortillas into 1/2 inch strips, then plae them on a baking sheet. Bake for about 15 minutes or untilo they are crispy, then set aside.
3. While the tortilla strips are baking, heat olive oil in a large pot over medim heat. Add galic and onions' saute until the onion is transparent (abt 8 minutes)
4. Add cooked rice to the pot and saute for 3 minutes. Add green chilies for 2 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 abt 25 minutes.
5. Place a few baked tortills stips in the bottom of bowls, and spopn about a fourth of the soup into each bowl. Garnish each bowl with a few more tortilla strips, a spoonful of salsa, fat free sour cream, and cilantro. Serves 4 people.
Number of Servings: 8
Recipe submitted by SparkPeople user SCRAPMIA3.
2. Prehet oven to 350 degrees and cut corn tortillas into 1/2 inch strips, then plae them on a baking sheet. Bake for about 15 minutes or untilo they are crispy, then set aside.
3. While the tortilla strips are baking, heat olive oil in a large pot over medim heat. Add galic and onions' saute until the onion is transparent (abt 8 minutes)
4. Add cooked rice to the pot and saute for 3 minutes. Add green chilies for 2 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 abt 25 minutes.
5. Place a few baked tortills stips in the bottom of bowls, and spopn about a fourth of the soup into each bowl. Garnish each bowl with a few more tortilla strips, a spoonful of salsa, fat free sour cream, and cilantro. Serves 4 people.
Number of Servings: 8
Recipe submitted by SparkPeople user SCRAPMIA3.
Nutritional Info Amount Per Serving
- Calories: 150.3
- Total Fat: 3.1 g
- Cholesterol: 35.1 mg
- Sodium: 168.5 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.0 g
- Protein: 15.6 g