Santa Fe Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 bag Success Instant Brown Rice1 lb Chicken Breasts1 lime halved2 tsp of Taco Seasoning6 Corn Tortillas1 tbsp olive oil1 clove of garlic - Minced1/2 an onion - Chopped1 can of diced green chilies6 cups of chicken broth1/4 cup of sour cream2 tbsp cilantro
4 servings per pot
Cook brown rice according to instructions. While the rice is cooking, place chicken breasts in a shallow dish and cover with lime juice. Lightly coat both sides with taco seasoning. Cook chicken for approx. 6 minutes on each side. ( We dice ours then cook it)
Pre-heat oven to 350 degrees and cut corn tortillas in half inch strips and place them on a baking sheet. Bake for about 15 mins or until crisp.
While the tortillas are baking, heat olive oil in a large pot and add garlic and onion. Saute until transparent - about 8 mins.
Add cooked rice to the pot and saute for 3 mins. Add green chilies and saute for 2 more mins. Pour chicken broth into the mix and bring to a boil. Add chicken and reduce heat to low and simmer for 25 minutes. Top with a tsp of sour cream and serve with Tortilla strips on top.
Number of Servings: 4
Recipe submitted by SparkPeople user RTG1811.
Cook brown rice according to instructions. While the rice is cooking, place chicken breasts in a shallow dish and cover with lime juice. Lightly coat both sides with taco seasoning. Cook chicken for approx. 6 minutes on each side. ( We dice ours then cook it)
Pre-heat oven to 350 degrees and cut corn tortillas in half inch strips and place them on a baking sheet. Bake for about 15 mins or until crisp.
While the tortillas are baking, heat olive oil in a large pot and add garlic and onion. Saute until transparent - about 8 mins.
Add cooked rice to the pot and saute for 3 mins. Add green chilies and saute for 2 more mins. Pour chicken broth into the mix and bring to a boil. Add chicken and reduce heat to low and simmer for 25 minutes. Top with a tsp of sour cream and serve with Tortilla strips on top.
Number of Servings: 4
Recipe submitted by SparkPeople user RTG1811.
Nutritional Info Amount Per Serving
- Calories: 262.2
- Total Fat: 8.6 g
- Cholesterol: 16.6 mg
- Sodium: 982.6 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 4.0 g
- Protein: 10.1 g
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