Print Friendly Recipe
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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