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Green Chile Chicken and Rice Soup
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Spicy green chile chicken stew over fluffy white rice - a comforting and flavorful dish.
Ingredients:
  • 3 cups water
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 0.25 teaspoon garlic powder
  • 2 skinless, boneless chicken breast halves
  • 1 cup medium-grain white rice
  • 1 teaspoon olive oil
  • 1 small white onion, diced
  • 3 cups low-sodium chicken broth
  • 1 cup chopped green chile peppers
  • 1 tablespoon ground cumin
  • 4 ounces shredded Monterey Jack cheese
Instructions:
  • In a saucepan, bring water to a boil. Stir in 1 tablespoon of oregano, salt, and 1/4 teaspoon of garlic powder. Lower the heat, gently place the chicken in the broth, and simmer until the chicken is cooked through, about 10 to 15 minutes. Remove the chicken from the broth and let it cool.
  • After straining the flavorful chicken broth, pour 2 cups into a pan and bring to a gentle boil. Stir in the rice, lower the heat, cover, and let it simmer for approximately 17 minutes until the rice is perfectly tender and the liquid is absorbed.
  • In a stockpot over medium heat, sauté onions in olive oil until soft, about 10 minutes. Stir in chicken broth, green chile peppers, cumin, 1 tablespoon oregano, and 1/4 teaspoon garlic powder. Cover and simmer.
  • After cooling the chicken, shred it and combine it with the simmering onion mixture. Let it simmer until the chicken is fully cooked, which should take about 5 to 10 minutes.
  • Divide the cooked rice evenly among the serving bowls, adding a delightful touch of 1 ounce of creamy Monterey Jack cheese on top. Follow by generously pouring 1/4 of the savory soup into each bowl.

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