Sante Fe Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/3 cup brown rice 1 lb Tyson Boneless Skinless Chicken Breast1 lime, halved2 tsp taco seasoning6 corn tortillas1 tbsp olive oil1 clove garlic, minced1/2 onion, chopped1 can (4 oz) diced green chilies6 cups fat-free, reduced sodium chicken broth4 tbsp salsa1/4 cup fat-free sour cream2 tbsp cilantro, chopped
Cook brown rice according to its package directions. While the rice is cooking, place chicken in a shallow dish; cover with sime 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 into strips and set aside. 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 garlice and onion; saute' until the onion os trams[aremt. about 8 minutes. Add cooked rice to the pot and saut' for 3 minutes. Add green chilies and saut' for 2 more minutes. Then pour in broth and bring to a boil. Add chicken and reduce heat to low; simmer about 25 minutes. Place a few baked tortilla strips in bottom of bowl, spoon a fourth of the soup into each. Garnish with a few tortilla strips, a spoonful of salsa, sour cream and cilantro.
Serving Size: Makes 4 equal portions
Number of Servings: 4
Recipe submitted by SparkPeople user DRB605.
Serving Size: Makes 4 equal portions
Number of Servings: 4
Recipe submitted by SparkPeople user DRB605.
Nutritional Info Amount Per Serving
- Calories: 290.0
- Total Fat: 5.6 g
- Cholesterol: 56.4 mg
- Sodium: 1,388.5 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 3.9 g
- Protein: 30.8 g
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