This soup is a nice combination of “kick” and comfort. If you like it spicier, use the “hot” tomatoes and green chilies.
SANTA FE CHICKEN SOUP (Pantry Cooking with Home Preserved Foods)
4 cans (14 ounces each) low-sodium chicken broth
1/4 cup dried onion
1/4 cup dried celery
1/4 teaspoon dried minced garlic
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/2 cup long-grain brown rice
1 cup water
8 corn tortillas
1 tablespoon olive oil
1 pint chicken breast, drained and shredded, reserving the broth
1 pint (or 1 14-1/2 ounce can) tomatoes and zucchini
1 can (11 ounces) whole kernel corn, drained
1 cup canned sliced carrots
2 tablespoons lime juice
Heat the oven to 400o. In a 6-quart stock pot, combine broth, onion, celery, garlic, tomatoes and green chilies, rice, and water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, or until rice is cooked. Slice tortillas into 1/4-inch strips and cut longer strips in half. In a bowl, toss tortilla strips with olive oil. Spread tortilla strips out on a baking sheet. Bake 14 minutes, stirring three times, or until strips are browned and crisp. Add chicken, reserved broth, tomatoes and zucchini, corn, and carrots to the soup. Cook about 10 minutes or until heated through. Stir in lime juice before serving. Ladle into bowls and sprinkle with tortilla strips. Serves 8.
