Green Chile Chicken and Rice Soup

Green Chile Chicken and Rice Soup

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
sara
Recipe by  sara

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.
  5. 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.

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Reviews (2)

Rate This Recipe
Sarah Jo
3

Sarah Jo

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.

Soup Loving Nicole
0

Soup Loving Nicole

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!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 400 cal
  • 20%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 47.1 g
  • 15%
  • Protein
  • 25.1 g
  • 50%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 753 mg
  • 30%

Based on a 2,000 calorie diet

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Chicken and Brown Rice Soup

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Tarragon Chicken and Rice Soup