Always looking for a SKINNY recipe, one that provides the right amount of protein, carbs and less fat than most recipes do. The Eating for Life cookbook is a compliment to the Body for Life book especially when you need ideas on what to cook. Example how many ways can you serve chicken?
This Santa Fe Chicken Soup (or I call it Skinny Chicken Tortilla Soup) is listed here. I’ll add it here plus the pictures but I did cook it differently BECAUSE it was raining outside and it’s easier to use Success Rice. I’m ALL about the BIG EASY.
Just to let you know, this was really good and one bowl was satisfying. Even hubby enjoyed it. He of course added jalapenos which is a no-no for me.
- 1 package of chicken tenders
- Juice of half a lime
- 2 teaspoons of taco seasoning
- 6 corn tortillas
- 2 Tablespoons of Light Extra Virgin Olive Oil
1 clove garlic, minced
- ½ onion, chopped
- 1 can (4 oz.) diced green chilies
- 1 package of Success Brown Rice
- 1 32 oz. plus 1 can fat-free, reduced-sodium chicken broth
- 4 Tablespoons fresh salsa
- Fat Free Sour cream
Preheat your oven to 350°. Wash and pat dry your chicken tenders. Spray a small baking dish with Pam. Lay the tenders out. Squeeze the fresh lime juice all over the chicken. Sprinkle with the 2 teaspoons of taco seasoning. Pop in the oven for 25 minutes or till done.
In the meantime, cut the tortillas into 1/2 “ pieces. Layout on a pan sprayed with Pam. Bake at 350° for 15 minutes. Set aside when done.
In a Dutch oven sauté the oil, onions and garlic till soft. Add the chicken broth and the chilies. Add the success brown rice.
When the chicken is done cut into small pieces. Add to the soup base and let it simmer for 15 minutes.
To assemble the soup, place a few of the baked corn tortillas in the bottom of the bowl. Add the soup to the bowl. Dress with a few more baked tortillas, salsa and a teaspoon of fat free sour cream. Add jalapenos if you like.