Spicy and light chicken and rice soup. Best served with warm cornbread and a cold beer!

sara
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool.

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  • Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.

  • Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.

  • Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.

  • Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.

Nutrition Facts

400.4 calories; 25.1 g protein; 47.1 g carbohydrates; 57.5 mg cholesterol; 752.7 mg sodium. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 4 stars
02/27/2013
Instead of white rice I used wild rice. I did not have fresh chile peppers I used one 4 oz. can of mild diced green chilies. I also upped the garlic powder to a full teaspoon. After tasting it I added a teaspoon onion powder and a little red pepper flake. Not a bad soup I liked that it was quick easy and used pantry ingredients. Read More
(6)
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/27/2013
Instead of white rice I used wild rice. I did not have fresh chile peppers I used one 4 oz. can of mild diced green chilies. I also upped the garlic powder to a full teaspoon. After tasting it I added a teaspoon onion powder and a little red pepper flake. Not a bad soup I liked that it was quick easy and used pantry ingredients. Read More
(6)
Rating: 4 stars
02/27/2013
Instead of white rice I used wild rice. I did not have fresh chile peppers I used one 4 oz. can of mild diced green chilies. I also upped the garlic powder to a full teaspoon. After tasting it I added a teaspoon onion powder and a little red pepper flake. Not a bad soup I liked that it was quick easy and used pantry ingredients. Read More
(6)
Rating: 4 stars
02/16/2014
Giving this a 4 star based off of how easy it was and that it used staple ingredients. I do however feel it could use some jazzing up. It has a Southwest/Tex-Mex feel to it to me and so next time I might add some beans corn cilantro black olives and top with tortilla chips. Regardless I will make this again and play around with more ingredients. Thanks for sharing! Read More
(4)
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Rating: 5 stars
03/31/2020
I've made it twice. 2nd time I added a 14 oz can of hominy to a double batch. Put half the rice in the soup and the other half in the rice cooker. 2nd time used really spicy fresh roasted hatch chilis and it was amazing!!! Read More
(1)
Rating: 5 stars
01/24/2019
Turned out great! Very flavorful. It was also a big hit. Read More
Rating: 5 stars
11/25/2018
Great base recipe for adding whatever you love! We and only had sushi rice and barley so I made pearled barely in place of the rice. So good! I would t even know where to find fresh chili s in my area so I used a 7 oz can of diced chili s with the juice. We also added beans and corn because our toddlers love them. Because of the barley corn and black beans I used 4 cups of stock instead of 3 and it worked well. They are also obsessed with sour cream so a dollop went on top. This is an amazing recipe even before I added the extras at the end! Read More
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Rating: 5 stars
11/10/2015
Love this recipe. I didn't have fresh chilies so I used one small can of mild and one large can of hot chilies. It gave a great kick to the soup. The only other thing I changed was I used garlic infused olive oil. Hubby loved it. I loved it. Great cold night soup and not a ton of calories! Read More