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- 1/2 cup (125 ml) onions, chopped
- 4 oz (112 grm). green chilies, chopped
- 4 cups (950 ml) chicken broth
- 2 cups (475 ml) long-grain white rice, cooked
- 10 oz (280 grm). tomatoes and green chilies, undrained
- 5 oz (140 grm). chicken breast strips, cooked and cubed
- 1 tbsp (15 ml). lime juice
- low-fat tortilla chips
- In a large saucepan, cook onions and chilies until tender.
- Add broth, rice, tomatoes, and chicken cubes.
- Mix well.
- Bring to a boil.
- Reduce heat.
- Cover and simmer for 20 minutes.
- Stir in lime juice.
- Top each serving with tortilla chips.
- Each serving: 169 Cal; 1g Fat; 7g Pro; 32g Carb; 9mg Chol; 796mg Sod
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