Santa Fe Chicken Soup
September 15, 2020
Chockfull of nutrient-rich canned vegetables and thickened with whole grains, this Santa Fe-style soup delivers a fiber boost to any meal. Prepared in a hearty chicken soup, convenient canned veggies make this recipe a one-of-a-kind classic.
Persons
12
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour, 5 minutes
Ingredients
- 1 tablespoon + 1 teaspoon olive oil, divided
- 1 cup chopped onion
- 1 cup chopped celery
- 2 garlic cloves, minced
- 3 cans (14 ounces each) low-sodium chicken broth
- 1 can (14 1/2 ounces) diced tomatoes with jalapeno peppers, undrained
- 1/2 cup long-grain brown or white rice
- 1 cup water
- 4 (6-inch) flour tortillas, cut in 1/4-inch strips
- 2 1/2 cups pre-cooked chicken breast, shredded
- 1 can (14 1/2 ounces) zucchini with Italian-style tomato sauce
- 1 can (11 ounces) corn kernels, drained
- 1 can (8 1/4 ounces) sliced carrots, drained
- 2 tablespoons fresh lime juice
Instructions
- 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.
