Green Chile Chicken and Rice Soup

Green chile peppers and shredded chicken are simmered in a nicely seasoned broth and served over cooked white rice for a warm and savory meal.

• 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 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 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.

Step 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.

Step 4

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

Step 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.