Sante Fe Chicken Soup

1/3 cup brown rice
1 lb Tyson Boneless Skinless Chicken Breast
1 lime, halved
2 tsp taco seasoning
6 corn tortillas
1 tbsp olive oil
1 clove garlic, minced
1/2 onion, chopped
1 can (4 oz) diced green chilies
6 cups fat-free, reduced sodium chicken broth
4 tbsp salsa
1/4 cup fat-free sour cream
2 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.