Santa Fe chicken soup
  • Cooking Time: 55
  • Servings: 12
  • 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
  • Salsa
  • Sour cream
  • Cilantro
  1. 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. 2 Preheat oven to 350 degrees. And cut corn tortillas. Then place on baking sheets. Evenly spread. Back 15 minutes. The set aside.
  3. 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. 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.