Recipe: Tortilla Chicken Rice Soup (using brown rice)

TORTILLA CHICKEN RICE SOUP

1 1/4 cups uncooked brown rice
4 cups chicken broth, defatted
4 cups water
1 cup chopped onion
1 (28 oz) can tomatoes, chopped
1 (4 oz) can chopped green chiles
3 cups chopped, cooked chicken breasts
1/2 tsp garlic powder
1 tbsp chili powder
2 tsp ground cumin
2 tsp dried cilantro
1/4 tsp ground black pepper
2 tbsp lime juice
GARNISHES:
3 corn tortillas, cut into thin strips, toasted in oven or skillet
1/4 cup chopped green onion
1/2 cup chopped tomatoes

In a large stock pot, combine brown rice, broth, water, and onion. Bring to a boil. Reduce heat. Cover and simmer 45 minutes. Add canned tomatoes, green chiles, chicken, and seasonings. Cover. Simmer 30-45 minutes until rice is tender. Stir in lime juice.

Ladle soup into serving bowls. Top with tortilla strips, green onion, and tomatoes. I like to toast the tortilla chips until crispy.

From: Liana, TX
Source: Cliff Sheats' Lean Bodies Cookbook by Cliff Sheats