chicken and green chile soup

welcome to my kitchen! i told y’all that this would be an everything blog and i wasn’t kidding.

so lets talk about this recipe.
before i started working for the county {in texas] i worked for chili’s and we had this bomb soup called…wait for it… chicken and green chile soup. shocker. i seriously could not get enough of it! if it was slow my mangers knew they could find me by the to-go area slurping down a bowl.

so i was determined to recreate it! i’ve searched & searched the internet for recipes and there aren’t very many. i tried all of them but eventually just started putting what i thought would make it taste better.
and here we are!

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lulu says hi
what you’ll need  
1 bunch of cilantro
1 medium onion
2 garlic cloves
1-2 avocados
1 4 oz can of diced green chiles
1 can of rotel
2 cartons of chicken broth {i use low sodium because 1 grain of salt makes me swell insanely}
2 skinless chicken breasts
not pictured because i like to get ahead of myself and not think of everything [sorry]
1/2 tsp cumin {this is really discretionary, i don’t like a lot of cumin in mine}
2 tbsp olive oil
1 lime
1 cup of uncooked rice {but you’re going to cook it}

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i used a dutch oven just because it can hold a bit more than my biggest pot. you can absolutely use a big pot if that’s all you have.

1] you can either boil or bake your chicken {in a separate pot} you’ll want to get that started before you start doing all the choppin’.

2] dice up your onion and mince your garlic cloves. {does anyone else loathe cutting onions? get me a freakin gas mask!} then mix the olive oil and onions {only} in the dutch oven/pot. sauté the onions until they are clear-ish. add the garlic and sauté for an additional minute. {garlic browns very easily and very fast}

3] add the broth, chopped cilantro, rotel & green chiles and bring to a boil. then bring the heat to low/medium

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it should look like this {yummmmm} 

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4] meanwhile cook your rice. i have a handy-dandy rice cooker but you can just follow the directions on whatever rice you choose. {long-grain, basmati, etc}

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be sure you have some quality tv on while cooking. i am a friends fanatic so if i’m home before 6 you can bet your butt this is on!

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5] whenever your chicken is done, shred it. {no i did not use my pork n’ pull because someone [cale] broke my mixer <mad face>} so i had to go old school and use two forks. yuck! when you’re done with the lamest task you can ever do in the kitchen, add it to the broth {that should be simmering}

let that simmer with the lid on for 45 minutes to an hour. your rice should be ready by this time.

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scoop some rice into a big ol’ bowl, add a few scoops of the soup, add some avocado {in my case a lot of avocado} and some squeezes of lime.

enjoy!!

hope you guys try this out on a cold night, it’s seriously delicious and crazy easy!

always,
-chef jess

3 thoughts on “chicken and green chile soup

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