Monday, October 5, 2009

Creamy Roasted Green Chile Chicken & Rice Soup

I don't think I've ever blogged about a recipe but this one is too yummy not to share. I've been making this soup for years and have no idea where I ran across the original recipe. Doesn't really matter since I've changed it up. I have a hard time following a recipe exactly the way it's written and usually the only recipes I have are for desserts since you have to be more exact in baking.

This is how I like to make this one:

2 lbs boneless, skinless chicken breasts, cubed
1 medium onion, diced
3 tsp garlic powder
2 Tbs oil
10 cups chicken broth
6 roasted green chiles, peeled & diced
2 cups minute rice*, uncooked
2 tsp salt
3 tsp cumin
3 tsp oregano
1 1/2 tsp black pepper
3/4 tsp cayenne pepper
2 cups sour cream
1 cup heavy whipping cream

Saute the chicken, onion and garlic powder in the oil until the chicken is no longer pink. Add the broth, green chile's, rice and all seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat.

Stir in sour cream and whipping cream. Serve immediately.

*Instead of the rice you can add 5 peeled & diced potatoes or 2 cans of great northern beans.


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