Eating for Life Santa Fe Chicken Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Eating for Life Santa Fe Chicken Soup calories by ingredient
Introduction
This recipe is out of the cook book by Bill Phillips calledEating for Life This recipe is out of the cook book by Bill Phillips called
Eating for Life
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 Tortillas
4 TBSP Olive Oi
1 clove Garlic
1/2 cup chopped Onions
1 can (4 oz) Green Chili Peppers
4 TBSP Salsa
1/4 cuo far-free Sour cream (optional)
2 TBSP Cilantro chopped
Directions
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.
