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Santa Fe Chicken Soup Recipe

Ingredients

How to make it

  • Preheat the oven to 400°F.
  • Heat 1 tablespoon of the oil in large, heavy saucepan or Dutch oven over medium heat. Add the onion, celery and garlic, and cook and stir for 5 minutes until tender. Stir in the broth, tomatoes, rice and water, and increase the heat to medium high. Bring to a boil then reduce the heat, cover and simmer for about 20 minutes, or until rice is tender.
  • Meanwhile, toss the tortilla strips with remaining 1 teaspoon oil on a baking sheet. Spread the tortillas out on the sheet, and bake for about 6 minutes, stirring twice, until light, golden and crisp. Set aside.
  • Add the chicken, zucchini, corn and carrots to the soup. Cook, uncovered for about 10 minutes, until heated through. Stir in the lime juice, and remove from heat.
  • Ladle the soup into bowls, and sprinkle tortilla strips over the top.
  • Nutritional Information Per Serving: Calories 190; Total fat 4.5g; Saturated fat 1g; Cholesterol 25mg; Sodium 480mg; Carbohydrate 25g; Fiber 2g; Protein 14g; Vitamin A 50%DV*; Vitamin C 15%DV; Calcium 4%DV; Iron 10%DV
  • * Daily Value

Reviews & Comments 1

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    " It was excellent "
    lanabade ate it and said...
    Looks good,5 forks!
    Was this review helpful? Yes Flag

The Cook

canned_food_fan Pittsburgh, PA

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