More Great Recipes: Misc. Soup/Stew | Poultry | Rice

Santa Fe chicken soup

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Member since 2006

Serves 12 | Prep Time | Cook Time 55


1 cup Brown rice (uncooked)
12 portion chicken breasts
3 lines, halved
Taco seasoning
corn tortillas
3 Tbsp Olive oil
2 clove garlic, minced
1 1/2 onion
3 can (4 oz) diced green chilies
3 large cans chicken broth
Sour cream

Cook brown rice according to package. While rice is cooking, place chicken on a baking dish. Cover with lime juice, and lightly coast both sides with taco seasoning. Set oven to broil. Put chicken in oven 6 minutes on each side OR till looks done. Let chicken cool lightly then cut into cubs.

2 Preheat oven to 350 degrees. And cut corn tortillas. Then place on baking sheets. Evenly spread. Back 15 minutes. The set aside.

3 While the tortilla strips are baking, heat oil in LARGE pot over medium heat. Add garlic and onion; saute until the onion is transparent, about 8 minutes.

4 Add cooked rice to pot and saute for 3minutes. Add green chilies and saute for 2 more minutes. Pour chicken stock in. Bring to boil. Add chicken and reduce heat to low. Simmer for about 25 minutes.

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