-
-
My review
Green Chile Chicken and Rice Soup
0
sara
"Spicy and light chicken and rice soup. Best served with warm cornbread and a cold beer!"
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 400Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
2/27/2013
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...
2/16/2014
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 tim...
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 ...
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...