Recipe by sara
"Spicy and light chicken and rice soup. Best served with warm cornbread and a cold beer!"
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skinless, boneless chicken breast halves
medium-grain white rice
white onion, diced
low-sodium chicken broth
chopped green chile peppers
shredded Monterey Jack cheese
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Green Chile Chicken and Rice Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 110
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