These roasted beauties taste deliciously velvety thanks to the vanilla olive oil! Adapt the spices to your preferences.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 cups water
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- ¼ 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
- 1 tablespoon dried oregano
- ¼ teaspoon garlic powder
- 4 ounces shredded Monterey Jack cheese
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. Remove chicken from broth and set aside to cool.
- 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.
- 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.
- Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.
- 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.
Nutrition Facts
| Calories | 400 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 3 g |
| Protein | 25 g |
| Saturated Fat | 6 g |
| Sodium | 753 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
a bit weird in that it doesn’t use much chicken broth at all. I don’t get that.
I’ve made it twice. 2nd time I added a 14 oz can of hominy to a double batch. Put half the rice in the soup and the other half in the rice cooker. 2nd time used really spicy fresh roasted hatch chilis and it was amazing!!!
Turned out great! Very flavorful. It was also a big hit.
Great base recipe for adding whatever you love! We and only had sushi rice and barley, so I made pearled barely in place of the rice. So good! I would t even know where to find fresh chili’s in my area, so I used a 7 oz can of diced chili’s with the juice. We also added beans and corn because our toddlers love them. Because of the barley, corn and black beans, I used 4 cups of stock instead of 3, and it worked well. They are also obsessed with sour cream, so a dollop went on top. This is an amazing recipe, even before I added the extras at the end!
Love this recipe. I didn’t have fresh chilies so I used one small can of mild and one large can of hot chilies. It gave a great kick to the soup. The only other thing I changed was I used garlic infused olive oil. Hubby loved it. I loved it. Great cold night soup and not a ton of calories!
Giving this a 4 star based off of how easy it was and that it used staple ingredients. I do however feel it could use some jazzing up. It has a Southwest/Tex-Mex feel to it to me and so next time I might add some beans, corn, cilantro, black olives, and top with tortilla chips. Regardless, I will make this again and play around with more ingredients. Thanks for sharing!
Instead of white rice, I used wild rice. I did not have fresh chile peppers, I used one 4 oz. can of mild diced green chilies. I also upped the garlic powder to a full teaspoon. After tasting it, I added a teaspoon onion powder and a little red pepper flake. Not a bad soup, I liked that it was quick, easy and used pantry ingredients.