Ingredients
- 1 pound of boneless skinless chicken breasts
- 1/3 c. uncooked brown rice
- 1 lime, halved
- 2 tsp taco seasoning
- 6 corn tortillas
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 1/2 an onion, chopped
- 1 4-oz. can diced green chilies
- 6 c. fat-free reduced-sodium chicken broth
- 4 Tbsp salsa
- 1/4 c. fat-free sour cream
- 2 Tbsp chopped cilantro
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Cooking Instructions
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1.
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Preheat your grill or broiler. Cook the rice according to the instructions on its package.
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2.
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While the rice is cooking, place the chicken breasts on a plate or shallow pan. Cover both sides with lime juice and lightly coat both sides with taco seasoning.
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3.
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Grill (or broiling is fine) the chicken breasts 6-8 minutes on each side. When chicken is done, let it rest 5 minutes then cut it into slices or chunks and set it aside.
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4.
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Preheat oven to 350F. Cut corn tortillas into 1/2-inch strips. Arrange them on a baking sheet and bake for 15 minutes or until crispy. Set them aside.
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5.
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While the tortillas are baking, heat olive oil in a large pot over medium heat. Add garlic & onion and saute approx. 8 minutes or until onion is translucent.
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6.
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Add rice to the pot and saute 3 minutes; add green chilies and saute 2 more minutes.
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7.
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Pour all the broth into the pot and bring to a boil. Add the chicken and simmer at reduced heat for 25 minutes.
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8.
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Place a few corn tortilla strips into each of the four bowls, then spoon about 1/4th of the soup into each bowl. Top the soup with a spoonful of salsa and fat-free sour cream and cilantro to taste. Garnish each bowl with a few more tortilla strips
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