1
Cook brown rice according to package
2
Place chicken in shallow pan, coat both sides with taco seasoning, place on hot grill and cook for approx 6 minutes. Let cool and cut into strips. set aside
3
Preheat oven to 350 deg and cut corn tortillas into 1/2 inch strips, then place them on the baking sheet. Bake for about 15 minutes or until they are crispy. set aside
4
While tortilla strips are baking, heat olive oil in a large pot over medium heat. Add garlic and onion: saute until the onion is transparent, about 8 mins.
5
Add cooked rice to the pot and saute for 3 minutes. Add green chilies and saute' for 2 more minutes. Then pour fat-free chicekn broth into the mixture and bring it to a boil. Add cliced chicken and reduce heat to low. Simmer for about 25 mins.
6
Place a few baked tortilla strips in the bottom of the bowls, and spoon about a fourth of the soup into each. Garnish each bowl with a few more tortilla strips, a spoonful of salsa, fat-free sour cream and cilantro
