For an extra layer of flavor, consider using roasted green chiles. Roasting brings out their natural sweetness and adds a delightful smoky note to the soup. Adjust the amount of green chiles to your preferred level of spiciness. If you prefer a milder soup, use fewer chiles or remove the seeds before chopping. To elevate the presentation, garnish each bowl with a sprig of fresh cilantro or a dollop of sour cream.
Green Chile Chicken and Rice Soup
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS34
Embark on a culinary journey with this vibrant and comforting Green Chile Chicken and Rice Soup. Infused with tender chicken, smoky green chiles, and a gentle warmth, this satisfying soup is surprisingly light. A delightful pairing with warm cornbread and a chilled beer.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol58 mg
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Fiber3 g
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Protein25 g
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Saturated Fat6 g
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Sodium753 mg
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Sugar4 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a saucepan, bring water to a rolling boil. Infuse with 1 tablespoon of dried oregano, kosher salt, and 1/4 teaspoon of garlic powder. Reduce heat to a gentle simmer, add the chicken, and poach until cooked through, approximately 10-15 minutes. Transfer the chicken to a plate and allow to cool slightly.
02
StepStrain the flavorful cooking liquid. Return 2 cups to a saucepan and bring to a boil. Introduce the rice, reduce the heat to low, cover, and simmer until the rice is tender and has absorbed all the liquid, about 17 minutes.
03
StepWhile the rice is cooking, heat olive oil in a stockpot over medium heat. Sauté the diced onion until softened and translucent, approximately 10 minutes. Introduce the chicken broth, green chile peppers, cumin, the remaining 1 tablespoon of dried oregano, and the remaining 1/4 teaspoon of garlic powder. Cover the stockpot and allow to simmer gently.
04
StepShred the cooled chicken using two forks. Add the shredded chicken to the simmering broth and cook until heated through, about 5-10 minutes.
05
StepDivide the cooked rice amongst 4 serving bowls. Sprinkle each bowl with 1 ounce of shredded Monterey Jack cheese. Ladle the Green Chile Chicken Soup over the rice and cheese. Serve immediately.
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Lorena Toy
May 28, 2025Next time I'll add a little more green chile for an extra kick.
Dayna Keebler
May 27, 2025Great recipe for meal prepping, stores well and tastes great the next day
Sabryna Lind
May 11, 2025This soup is amazing! The perfect balance of flavors.
Jaron Quigley
May 7, 2025I substituted the chicken breast for chicken thighs and it tasted great
Derrick Denesik
Mar 26, 2025Easy to follow recipe and the soup tasted delicious.
Sasha Greenholt
Mar 22, 2025I added a squeeze of lime juice at the end, and it really brightened up the dish.
Burley Koelpin
Feb 17, 2025The Monterey Jack cheese is the perfect finishing touch.
Berry Jacobson
Jan 24, 2025I used brown rice instead of white rice and it worked great!
Jeanie Leffler
Jan 14, 2025My family loved this! I will definitely be making it again.