Source:

SusanM

Serves/Makes:6 or more

Ingredients

• 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

Preparation

• 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.

Comments

For Christmas eve, we always invite friends over and have a soup buffet with Chicken Chile, Oyster Stew, and Minestrone--something for everyone!