GREEN CHILE CHICKEN AND RICE SOUP
Spicy and light chicken and rice soup. Best served with warm cornbread and a cold beer!
Provided by sara
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool.
- Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
- Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.
- Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.
- Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 47.1 g, Cholesterol 57.5 mg, Fat 12.2 g, Fiber 2.7 g, Protein 25.1 g, SaturatedFat 6.4 g, Sodium 752.7 mg, Sugar 3.9 g
GREEN CHILE CHICKEN AND RICE CASSEROLE
Steps:
- Preheat oven to 350° F. In a large oven safe skillet, heat the olive oil over medium heat. Add in the green onions and spices and sauté for a couple minutes.
- Add the shredded chicken, rice, green chiles, fire roasted tomatoes, corn, and green enchilada sauce and 1/4 cup of the cheese. Stir everything together until it's combined. Season with salt and pepper as needed.
- Once the cheese is melted and everything is heated through, remove the skillet from the heat and quickly stir in the Greek yogurt. Top with the remaining cheese and then bake for about 15 minutes or until the cheese is melted and the casserole is hot.
- Serve the casserole as is or top it with diced tomatoes and chopped cilantro.
Nutrition Facts : Calories 350 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 13 grams fat, Fiber 5 grams fiber, Protein 26 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 496 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
GREEN CHILE CHICKEN AND RICE
This Green Chile Chicken and Rice is a super flavorful one dish meal. It packs in all of the southwest flavors you love into a creamy rice dish to compliment the tender chicken breasts baked on top.
Provided by Kimber
Categories Dinner
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚F.
- In a large bowl, mix chicken broth, rice, cream cheese, green chiles, garlic powder, cumin, salt and pepper together until combined. Then spread the mixture in a large casserole dish.
- Lay the chicken breasts evenly spaced on top of the rice mixture and gently press them into the mixture. Cover the top of the casserole with cheese.
- Bake on the middle rack of the oven for 40-50 minutes or until chicken is cooked through (165˚F internal temperature.)
- Serve hot, either with full chicken breasts, or shred chicken and mix into rice. Enjoy!
Nutrition Facts : Calories 363 kcal, Carbohydrate 22 g, Protein 31 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 118 mg, Sodium 600 mg, Sugar 1 g, UnsaturatedFat 1 g, ServingSize 1 serving
EASY GREEN CHILE CHICKEN RICE CASSEROLE
This is my own Colorado spin on the old standard Chicken Rice Casserole that's been around for ages.
Provided by Jan S.
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray a 9" x 13" Pyrex baking dish with nonstick spray. Preheat oven to 325.
- Spread rice evenly in pan. Add the onion & green chiles, then the chicken, skin side up.
- Sprinkle the onion soup mix over the top. Mix the cream of chicken soup, water, garlic powder and cumin well. Pour over the chicken & rice.
- Cover tightly with foil. Bake at 325 for about 1 hour & 15 minutes or until chicken is cooked through and rice is tender. I usually check it at 1 hour and add a little water if it looks dry.
Nutrition Facts : Calories 699.3, Fat 34, SaturatedFat 9.3, Cholesterol 163.1, Sodium 1523.1, Carbohydrate 56.5, Fiber 3.1, Sugar 3.5, Protein 39.3
CHICKEN, GREEN CHILI AND RICE SKILLET
Serve up an entrée that's packed with flavor with our Chicken, Green Chili and Rice Skillet recipe. Fast, easy and delicious, this Chicken, Green Chili and Rice Skillet is a delicious way to add some Southwestern flavor to the menu.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 3 servings, about 1 cup each.
Number Of Ingredients 9
Steps:
- Cook and stir peppers and garlic in hot oil in large skillet on medium heat 3 min. Add tomatoes, beans and water; mix well. Bring to boil.
- Stir in chicken and rice; cover. Simmer 5 min.
- Remove from heat. Let stand, covered, 5 min. Top with cheese.
Nutrition Facts : Calories 380, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 28 g
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