This soup is really tasty. The recipe is from the Eating for Life cookbook. The recipe makes 4 large servings.
Santa Fe Chicken Soup
1/3 cup uncooked brown rice
1 pound chicken breast
1 lime, halved
2 teaspoons taco seasoning
6 corn tortillas
1 tablespoon olive oil
1 clove garlic, minced
1/2 onion, chopped
4 ounce canned diced green chilies
6 cups chicken broth
4 tablespoons salsa
1/4 cup sour cream
2 tablespoons cilantro, chopped
Cook brown rice according to package directions. While rice is cooking, place chicken breasts in a shallow dish; cover with lime juice, and lightly coat both sides with taco seasoning. Grill or pan cook chicken about 6 minutes per side or until no longer pink. Let the chicken cool slightly, then cut into strips or chunks and set aside.
Preheat oven to 350 degrees and cut corn tortillas into ½ inch strips. Place them on a baking sheet and bake for about 15 minutes or until they are crispy. While 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 and green chilies to the pot at sauté for 5 more minutes. Add the chicken broth and bring to a boil. Then add sliced chicken and reduce heat to low. Simmer for about 25 minutes.
Place a few of the corn tortilla strips in each bowl and spoon about a fourth of the soup on top of them. Garnish with a few more tortilla strips, a spoonful of salsa, sour cream and cilantro.
By by calculations – Per serving – Calories: 425, Total Fat: 11.7g, Sat. Fat: 3.4g, Carb: 52.6g, Fiber: 5g, Protein: 29.6g