Tuesday, March 16, 2010
Tuesday's Santa Fe Chicken Soup $5.08
Santa Fe Chicken Soup ($5.08)
1/3 cup Brown Rice (.10)
approx. 1 lb chicken breast (2.00)
1 lime, halved (.29)
2 tsp taco seasoning (.10)
6 corn tortillas (.31)
1 Tbsp Olive Oil (.10)
1 clove garlic, minced (.05)
1/2 onion, chopped (.05)
1 can (4 oz) diced green chilis (.79)
1 box chicken broth or 2 cans chicken broth (1.29)
1-2 cups water
Cut chicken into smallish pieces - approx 1" chunks - cover with lime juice then 1 tbsp taco seasoning. Heat 1 Tbsp olive oil in large pot over medium heat, add garlic and onion, saute until onion is soft - 5 minutes, add chicken and saute another 5 minutes, add chilies and saute an additional 2 or so minutes. Add 2 cans or 1 box of chicken broth, the uncooked brown rice, and the other 1 Tbsp of taco seasoning. Bring to a boil then cover and reduce heat to very low ... leave covered for 40 minutes, then uncover for the last 8 minutes ... soup in an hour!
You'll also need to cut tortilla chips into 1/2 inch strips and bake to crisp - about 15 minutes in a 350 degree oven (you can do this anytime in the cooking process).
To serve, place a few baked tortilla strips in the bottom of bowl, spoon 1/4 of the soup onto the tortillas, then top with a few more tortilla strips, a Tbsp of salsa, and sour cream and cilantro if available!
A perfect meal that needs no side dishes!