A Body For Life recipe that is out of this WORLD!

image via Sunset

Santa Fe Chicken Soup
(serves 4)
from the kitchen of Ashley Wright

1/3 c. brown rice (uncooked)
1 lb. boneless skinless chicken breast (best to use fresh)
1 lime
2 t. taco seasoning
6 corn tortillas ( I like flour and use that instead)
1 T. extra virgin olive oil
1 clove garlic minced
1/2 yellow onion chopped
1 can diced green chilies
6 c. chicken broth (*the largest can of broth at the store is 6 cups worth)
2 T. cilantro

Cook rice by following package directions. Place chicken, lime juice, and taco seasoning in a covered container or bag and let marinate for at least an hour (I did two hours.) Grill or saute the chicken in some oil until you cook it through and it is nice and caramelized on the outside. Let the meat cool and then cut into bite size strips. Preheat oven to 350 degrees. Cut corn tortillas into 1/2 in. strips, then place on baking sheet and bake for 15 min. Heat oil in large pot, add garlic and onions and saute 8 min. Then add rice and saute 3 min. Next add green chilies and saute 2 min. Add broth and bring to a boil. Add chicken and cilantro, reduce heat to low and simmer for 25 min.

Serve with these optional toppers buffet style: a good sour cream (I love Daisy brand), more cilantro, lime wedges, cheese, diced tomatoes, diced avocado, a good salsa ( I love Jack's Special Salsa from Costco), and warm corn and flour tortillas. ENJOY!!!

***Here is Ashley's recipe for homemade flour tortillas (worth every minute!)

Flour Tortillas

(serves 16)

3 c. flour

1/3 c. shortening

1 & 1/2 t. salt

3/4 c. ice water

Cut shortening into flour. Add salt and water (a little at a time as you stir the flour) to form a ball. Knead 10-11 times. Then form 16 smaller balls, roll out and cook on a HOT ungreased pan. Keep balls under a damp cloth to keep them from drying out. And then place cooked tortillas under another dry towel or foil to keep warm. ENJOY!!!