Mexican Chicken & Rice Soup
Ingredients
1 1/2 lb lean ground chicken
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
2- 4 oz cans diced green chiles
3-4 ears of corn, kernels cut off
1- 15 oz can diced tomato
2 Tbsp chili powder
1-2 tsp cumin (its a preference thing)
1 Tbsp oregano
8 cups chicken broth
2 small bay leaves
2- 6 oz nonfat plain greek yogurt
3-4 Tbsp chopped cilantro
juice of a lime
3 cups cooked brown rice
lime wedges for garnish
6 corn tortillas, sliced and baked at 375 for about 10-12 mins until crisp
olive oil
salt & pepper
Preparation
1
Into a large pot, over medium heat, add in a drizzle of olive oil, the peppers, onion & chilies. Season lightly with salt and pepper. Cook until slightly softened. Stir in the bay leaves, oregano, cumin and chili powder.
2
Push the veggies off to the side of the pot and add the chicken to the clear side. Break up with a spoon as it begins to cook. Once cooked most of the way through, go ahead and mix everything together.
3
Stir in the corn, tomatoes and chicken broth. Simmer for 30 minutes covered and another 10 minutes or so uncovered.
4
For the cilantro lime crema... stir the yogurt, juice of a lime, the cilantro and a little salt and pepper.
5
Plate up the soup with a scoop of rice, the delicious soup, top with a dollop of crema, a lime wedge and the tortilla strips.
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About
I love Mexican food and I love soup, so while working on my clean meals for the next week I came across a tortilla soup picture on Pinterest. I came up with my own version and it was seriously delicious!!! I devoured 2 bowls full and no guilt about it because its good for you! This soup is light and full of flavor. I use ground chicken here but you can easily use diced or shredded chicken as well. Full of bell peppers, chilies, tomatoes and homemade broth (store bought works fine too- preferably low sodium) and finished off with a non fat cilantro lime crema and baked corn tortilla strips. This will be a new favorite go to recipe!
Added:
Thursday, June 20, 2013 - 7:06pm
