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Chicken Chile
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Recipe Information

Serves/Makes:6 or more

  • 1 whole chicken (or 4 boneless, skinless chicken breasts)
  • 3 cups (700 ml) water (chicken broth if not using a whole chicken)
  • salt and pepper
  • 1 onion, chopped
  • 1 tbsp (15 ml) cumin
  • 1/2 cup (125 ml) rice, uncooked
  • 5 oz (140 grm). frozen corn (or 1 can Niblets or shoepeg)
  • 2 to 3 cans chopped green chiles (I.e. Ortega s)
  • 4 to 5 fresh tomatoes, chopped (in winter, one large can works fine)
  • chopped green onion
  • tortilla chips
  • grated chedder cheese
  • Place chicken, water or broth, salt and pepper, onion and cumin in a 4 qt. pot and cook for one hour.
  • Remove chicken from pot, saving broth.
  • If using a whole chicken, debone and remove skin.
  • Chop or dice chicken in bite-size pieces.
  • Return chicken to pot and add rize, corn, green chiles and tomatoes.
  • Let simmer until heated through and rice is cooked.
  • Serve in soup bowls over tortilla chips and topped with grated chedder cheese and chopped green onions.
For Christmas eve, we always invite friends over and have a soup buffet with Chicken Chile, Oyster Stew, and Minestrone--something for everyone!

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