Green Chile Chicken and Rice Soup

Name: Green Chile Chicken and Rice Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons garlic powder; 237 milliliters chopped green chile peppers; 1 Tbsp ground cumin; 1 teaspoon kosher salt; 710 milliliters low-sodium chicken broth; 113 grams shredded Monterey Jack cheese; 1 teaspoon olive oil; 1 Tbsp dried oregano; 2 skinless, boneless chicken breast halves; 710 milliliters water; 1 small white onion, diced; 237 milliliters grain white rice

Green Chile Chicken and Rice Soup is It is perfect for Autumn. A mixture of water, chile peppers, oregano, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

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.

Ingredients you will need

Garlic Powder

Whole Chicken

Oregano

Water

Salt

Equipment you will use

Sauce Pan

Remove chicken from broth and set aside to cool.

Ingredients you will need

Whole Chicken

Broth

Strain the chicken broth and transfer 2 cups to a pan; bring to a boil.

Ingredients you will need

Chicken Broth

Equipment you will use

Frying Pan

Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.

Ingredients you will need

Water

Rice

Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes.

Ingredients you will need

Olive Oil

Onion

Cooking Oil

Equipment you will use

Pot

Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.

Ingredients you will need

Green Chili Pepper

Chicken Broth

Garlic Powder

Oregano

Cumin

Onion

Equipment you will use

Pot

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

Ingredients you will need

Whole Chicken

Onion

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.

Ingredients you will need

Monterey Jack Cheese

Cooked Rice

Soup

Equipment you will use

Ladle

Bowl

Equipment

Ingredients

Servings:

0teaspoons

garlic powder 237milliliters

chopped green chile peppers 1Tbsp

ground cumin 1teaspoon

kosher salt 710milliliters

low-sodium chicken broth 113grams

shredded Monterey Jack cheese 1teaspoon

olive oil 1Tbsp

dried oregano 2

skinless, boneless chicken breast halves 710milliliters

water 1small

white onion, diced 237milliliters

grain white rice

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Casteller Cava Brut. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 16 dollars per bottle.