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Santa Fe Chicken Soup

Servings:  4 Ingredients: 1/3 cup brown rice (uncooked) 4 portions chicken breast (about 1 lb) 1 lime, halved 2 tsp taco seasoning 6 corn tortillas 1 Tbsp olive oil 1 clove garlic, minced ½ onion, chopped 1 can (4 oz) diced green chilies 6 cups fat-free, reduced-sodium chicken broth 4 Tbsp salsa ¼ cup fat-free sour cream 2 Tbsp cilantro, chopped Cook brown rice according to its package directions.  While the rice is cooking, place chicken breasts in a shallow dish, cover with lime juice, and lightly coat both sides with taco seasoning.  Then place chicken on a hot grill and cook for approximately 6 minutes on each side.  Let the chicken cool slightly, then cut it into strips and set aside.  Preheat oven to 350 degrees and cut corn tortillas into ½-inch strips, then place them on a baking sheet.  Bake for about 15 minutes or until they are crispy, then set aside.  While the tortilla strips are baking, heat olive oil in a large pot over medium heat.  Add garlic and onion; sauté until the onion is transparent, about 8 minutes.  Add cooked rice to the pot and sauté for 3 minutes.  Add green chilies and sauté for 2 more minutes.  Then pour fat-free chicken broth into the mixture and bring it to a boil.  Add sliced chicken and reduce heat to low.  Simmer for about 25 minutes.  Place a few baked tortilla strips in the bottom of bowls, and spoon about a fourth of the soup into each.  Garnish each bowl with a few more tortilla strips, a spoonful of salsa, fat-free sour cream and cilantro.