Saturday, March 6, 2010

Santa Fe Chicken Soup

This soup is yummy! It's out of my Eating for Life Book by Bill Phillips.

Santa Fe Chicken Soup
Spicy chicken in green chili broth with crisp tortilla strips, salsa and sour cream.
Servings: 4
Preparation Time: 55 minutes

1/3 cup brown rice (uncooked)
4 portions chicken breast (about 1 lb)
1 lime, halved
2 tsp taco seasoning
6 corn tortillas
1 Tbsp olive oil
1 clove garlic, minced
½ onion, chopped
1 can (4 oz) diced green chilies
6 cups fat-free, reduced-sodium chicken broth
4 Tbsp salsa
¼ cup fat-free sour cream
2 Tbsp cilantro, chopped


Cook brown rice according to its package directions. While the rice is cooking, place chicken breasts in a shallow dish; cover with lime 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 it into strips and set aside.
Preheat oven to 350° F and cut corn tortillas into ½-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 garlic and onion; sauté until the onion is transparent, about 8 minutes.
Add cooked rice to the pot and sauté for 3 minutes. Add green chilies and sauté for 2 more 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 about 25 minutes.
Place a few baked tortilla strips in the bottom of bowls, and spoon about a fourth of the soup into each. Garnish each bowl with a few more tortilla strips, a spoonful of salsa, fat-free sour cream and cilantro. Serve and enjoy!

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