You are here: Home » Recipes » Santa Fe Chicken Soup Santa Fe Chicken Soup Recipe by Canned Food Alliance Yield 12 servings Chockfull of nutrient-rich vegetables and thickened with whole grains, this Santa Fe-style soup delivers a fiber boost to any meal. PrintEmail Ingredients 1 tablespoon plus 1 teaspoon olive oil, divided1 cup chopped onion1 cup chopped celery2 -- garlic cloves, minced3 -- (14-ounce) cans low-sodium chicken broth1 -- (14 1/2-ounce) can diced tomatoes with jalapeno peppers, undrainded1/2 cup long-grain brown or white rice1 cup water4 -- (6-inch) flour tortillas, cut in 1/4-inch strips2 1/2 cups pre-cooked chicken breast, shredded1 -- (14 1/2-ounce) can zucchini with Italian-style tomato sauce1 -- (11-ounce) can corn kernels, drained1 -- (8 1/4-ounce) can sliced carrots, drained2 tablespoons fresh lime juice Instructions Preheat the oven to 400F. Heat 1 tablespoon of the oil in large, heavy saucepan or Dutch oven over medium heat. Add the onion, celery and garlic, and cook and stir for 5 minutes until tender. Stir in the broth, tomatoes, rice and water, and increase the heat to medium high. Bring to a boil then reduce the heat, cover and simmer for about 20 minutes, or until rice is tender. Meanwhile, toss the tortilla strips with remaining 1 teaspoon oil on a baking sheet. Spread the tortillas out on the sheet, and bake for about 6 minutes, stirring twice, until light, golden and crisp. Add the chicken, zucchini, corn and carrots to the soup. Cook, uncovered for about 10 minutes, until heated through. Stir in the lime juice, and remove from heat. Ladle the soup into bowls, and sprinkle tortilla strips over the top.