Green Chile Chicken and Rice Soup
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Green Chile Chicken and Rice Soup

1. Water - 3 cups
2. Dried oregano - 1 tablespoon
3. Kosher salt - 1 teaspoon
4. Garlic powder - ¼ teaspoon
5. Skinless, boneless chicken breast halves - 2
6. Medium-grain white rice - 1 cup
7. Olive oil - 1 teaspoon
8. White onion, diced - 1 small
9. Low-sodium chicken broth - 3 cups
10. Chopped green chile peppers - 1 cup
11. Ground cumin - 1 tablespoon
12. Dried oregano - 1 tablespoon
13. Garlic powder - ¼ teaspoon
14. Shredded Monterey Jack cheese - 4 ounces

How to cook deliciously - Green Chile Chicken and Rice Soup

1. Stage

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. Stage

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. Stage

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. Stage

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

5. Stage

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.