Green Chile Chicken and Rice Soup

Green chile chicken and rice soup recipe, with tender chicken, green chiles, and a hint of heat, is spicy, light, and satisfying without being heavy.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 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 centers, 10 to 15 minutes. Transfer chicken to a plate; set aside to cool.

Step 2

Strain cooking liquid; 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

Meanwhile, heat oil in a stockpot over medium heat. Add onion; cook until softened, about 10 minutes. Add 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 using two forks; add to simmering broth. Cook until chicken is warmed through, 5 to 10 minutes.

Step 5

Divide rice between 4 serving bowls; sprinkle each with 1 ounce Monterey Jack cheese. Divide soup between bowls.