Santa Fe Chicken Soup

1 bag Success Instant Brown Rice
1 lb Chicken Breasts
1 lime halved
2 tsp of Taco Seasoning
6 Corn Tortillas
1 tbsp olive oil
1 clove of garlic - Minced
1/2 an onion - Chopped
1 can of diced green chilies
6 cups of chicken broth
1/4 cup of sour cream
2 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.