Green Chile Chicken and Rice Soup

Chicken and rice soup, with tender chicken, smoky green chiles, and a hint of heat, is satisfying without being heavy. Serve with cornbread and beer!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 400 Calories

Ingredients

• 3 cups water
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 teaspoon olive oil
• 2 skinless, boneless chicken breast halves
• 1 teaspoon kosher salt
• 3 cups low-sodium chicken broth
• 1 cup medium-grain white rice
• 1 cup chopped green chile peppers
• 4 ounces shredded Monterey Jack cheese
• 1 small white onion, diced
• 0.25 teaspoon garlic powder

Recipe Instructions

Step 1

Bring water to a boil in a saucepan. Add 1 tablespoon dried 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.

Step 2

Strain broth, transfer 2 cups to a saucepan, and bring to a boil. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.

Step 3

Heat oil in a stockpot over medium heat. Add onion and cook until softened, about 10 minutes. Add low-sodium chicken broth, chile peppers, cumin, remaining 1 tablespoon dried oregano, and remaining 1/4 teaspoon garlic powder. Cover stockpot and simmer.

Step 4

Shred chicken and add to simmering broth. Cook until chicken is warmed through, 5 to 10 minutes.

Step 5

Divide rice between four serving bowls. Sprinkle bowls with 1 ounce Monterey Jack cheese. Divide the soup between bowls.