Santa Fe Chicken Soup

1/3 cup brown rice - uncooked
4 portions chicken breast - about 1 lb
1 lime - halved
2 tsp taco seasoning
6 corn tortillas
1 Tbsp olive oil
1 clove garlic - minced
1/2 onion - chopped
1 can (4oz) diced green chilies
6 cups chicken broth
4 Tbsp salsa
1/4 cup sour cream
2 Tbsp cilantro - chopped

Cook brown rice according to its package directions. While the rice is cooking, place chicken breasts in a shallow dish; cover with lime juice, and lightly coat both sides with taco seasoning. Then place chicken on a hot grill and cook for approximately 6 minutes on each side. Let the chicken cool slightly, then cut it into strips and set aside.
Preheat oven to 350 degrees and cut corn tortillas into 1/2 inch strips, then place them on a baking sheet. Bake for about 15 minutes or until they are crispy, then set aside.
While the tortillas 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 minutes.
Add cooked rice to the pot and saute for 3 minutes. Add green chilies and saute for 2 more minutes. Then pour chicken broth into the mixture and bring it to a boil. Add sliced chicken and reduce heat to low. Simmer for about 25 minutes.
Place a few 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, sour cream, and cilantro.

Kim's Crockpot Chicken

4-6 chicken breasts (can be frozen)
1 8oz bottle Italian dressing
1 can cream of chicken soup
1 cup chicken broth
1 8oz pkg cream cheese (softened)
1/2 tsp dried basil
1/2 tsp dried thyme

Combine the chicken breasts and dressing in a crockpot. Cook on low heat 6-8 hours. Drain half of the dressing and discard. Shred the chicken and return to crockpot.
In a bowl combine soup, broth, cream cheese, basil, thyme, salt and pepper. Pour mixture over chicken and cook for 1 more hour on low heat. Serve over pasta or rice.