Prep 15 mins
Cook 35 mins
Once Fall turns to Winter, I love curling up with a hot bowl of soup and a good book with the snow falling outside. This soup is a twist on the traditional chicken noodle but simple & easy. If you plan on stretching this beyond one meal, add the lime juice to your bowl rather than in the entire pot. Edited to add: I made this over the holidays and for spice, used a can of diced tomatoes with Southwest seasoning and a can of Rotel with cilantro and lime. Very spicy!
- 1⁄2 cup chopped onion
- 4 ounces green chilies (I usually buy canned)
- 5 cups chicken broth (if you want it thicker, reduce to 4 cups)
- 2 cups cooked long-grain rice (I use wild rice)
- 10 ounces whole or diced tomatoes and green chilies, undrained
- 5 ounces chicken breasts, cubes (about 2 large)
- 1 tablespoon lime juice
- low-fat tortilla chips
- In a large saucepan, cook onions and chilies until tender.
- Add broth, rice, tomatoes, and chicken cubes. Mix well. Bring to a boil.
- Reduce heat. Cover and simmer for 20 minutes.
- Stir in lime juice.
- Top each serving with tortilla chips.
My boyfriend thought this was really great, and he's pretty hard to please. When I told him it was low calorie and low fat, he was very surprised. It was a little too bland for my taste. Next time will add some spice and seasonings.