On Line Cookbook

Chicken Chile

Recipe Information

Serves/Makes:6 or more

  • 1 whole chicken (or 4 boneless, skinless chicken breasts)
  • 3 cups (700 ml) water
  • salt and pepper
  • 1 onion, chopped
  • 1/2 tsp (2 ml) cumin
  • 1/2 cup (125 ml) rice, uncooked
  • 5 oz (140 grm). frozen corn (or 1 can Niblets or shoepeg)
  • 1 to 2 cans chopped green chiles
  • 4 to 5 fresh tomatoes, chopped (in winter, canned have worked fine)
  • chopped green onion
  • tortilla chips
  • grated chedder cheese
  • Place chicken, water, 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!