Green Chile Chicken And Rice Soup Recipes

GREEN CHILE CHICKEN AND RICE SOUP

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.

GREEN CHILE CHICKEN AND RICE CASSEROLE

Steps:

• Preheat your oven to 350 degrees F. Spray a 9-inch x 9-inch baking dish with non-stick cooking spray. Set aside.
• If using 1 large breast, cut it in half to create two thin chicken breast pieces. Butterfly the chicken and then finish cutting all the way through.
• Place a large skillet over medium heat. Cook chicken for 3 to 4 minutes per side, until no longer pink and cooked through.
• Remove the chicken to a cutting board and finely chop or shred the chicken.
• In a large bowl, stir together the cooked rice, sour cream, soup, and green chiles. Add the chicken, salt, and pepper and mix to combine.
• Pour half of the rice mixture into your prepared dish and spread it into an even layer. Top with 1 cup of cheese. Pour the remaining rice mixture over the cheese, spread evenly, and then top with remaining cheese.
• Bake for 40 to 45 minutes until the casserole is bubbly.
• Remove from oven and allow to cool for 5 to 10 minutes. Serve warm.

GREEN CHILE CHICKEN AND RICE

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!

GREEN CHILI - CHICKEN CHILI VERDE

Steps:

• Remove husk of tomatillos. Roast tomatillos and chilies on open flame until nicely charred from all sides. Put chilies in a plastic bag (or container with lid) and let sweat. Once cooled, scrape off skin as much as possible, and remove seeds. Rough dice and add chilies, tomatillos, cilantro stems and half of leaves into food processor. Process until puréed. Set aside.
• Heat oil in a heavy bottom deep pan. Add onion and garlic with bay leaf. Sauté until onions are soft. (3-4 minutes)
• Add diced chicken, season with salt and black pepper with cumin power, oregano and sauté until chicken no longer pink and spices are fragrant. (2-3 minutes)
• Add puréed tomatillos-chilies mixture with 1/2 tsp of salt, diced potatoes (if using) with chicken stock. Mix well, bring to boil. Cover. Reduce heat and simmer for 30-40 minutes or until liquid has reduced, chili thickened, potatoes and chicken are fully cooked and tender. Remove and discard bay leaf. Taste and adjust lime juice and salt.
• To serve, laddle soup into serving bowls, add fresh cilantro, dollop of sour cream or yogurt. Serve lime wedges and tortillas chips on side. Enjoy!

COPYCAT CHILI'S CHICKEN AND GREEN CHILI SOUP

Steps:

• Sprinkle chicken breasts with salt, pepper and cumin. Place in a baking dish. Bake at 350 degrees F for about 30 minutes, or until juices run clear. Shred and set aside. In a stock pot, cook the onion in olive oil over medium-low heat for about 8-10 minutes or until soft and translucent. Add the garlic and cook for 1 more minute (do not let it brown). Add broth, Rotel tomatoes, green chiles, lime juice and cumin. Bring to boil and simmer for 10 minutes. Add chicken and cilantro, simmer for another 5 minutes. Season with salt and pepper and more cumin to taste. Cook the rice as directed on package. Ladle soup into individual shallow bowls, add a spoonful of rice in the center and top and a spoonful of avocado chunks. cook's notes You can use leftover cooked chicken in this recipe if desired.

GREEN CHILE CHICKEN SOUP

Steps:

• In a large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer.
• Add the chicken. Add the chopped green chiles, salt, pepper and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.

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.

EASY AND CHEESY- GREEN CHILE, CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. rub olive oil on the sides and bottom of a large casserole dish.
• In a large pan over medium-high heat, saute onions and bell peppers with olive oil until they begin to brown. Set aside.
• Combine the rice, chicken, 1 1/2 cup of the cheese, green chilies, sour cream, cumin, cayenne, salt, pepper and onion mixture to the casserole dish and combine well. (Give the mixture a taste to make sure you have enough salt, pepper and cayenne.)
• In a separate bowl, whisk together milk and egg. Add milk and egg to the rice mixture
• Top the casserole with remaining shredded cheese and bake for 30 to 35 minutes.

GREEN CHILE, CHICKEN, AND CORN SOUP

Steps:

• Peel the onion and stud with the cloves. Combine the onion, broths, chicken and potato in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the potato is tender.
• Remove the onion. Remove the chicken, reserving the broth in the pan. Let the chicken cool, bone it, and chop the meat. Return the chicken to the pan; set aside.
• Cut chiles in half lengthwis; remove seeds and membranes. Place chiles, skin side up, on an ungreased baking sheet; flatten with the palm of your hand. Broil 3 inches from the heat (with electric oven door partially opened) 6 minutes or until charred. Place chiles in ice water; peel and discard skins. Coarsely chop the chiles, and add to the reserved broth mixture.
• Stir in corn; bring to a boil. Reduce heat and simmer, uncovered, 4 minutes or until the corn is tender. Taste your soup, and add salt and pepper as needed (depends on the broth you originally used).
• Ladle soup into individual soup bowls. Top each serving with avocado slices and chopped tomato. Garnish, if desired with sour cream and fresh cilantro.

GREEN CHILE RICE

Steps:

• Preheat the oven to 350 degrees
• Combine all ingredients in a large bowl. Spread the mixture into a 2-quart casserole dish.
• Bake at 350 degrees for 35-40 minutes until the cheese begins to brown around the edges. Cool slightly before serving.
• If you want to add a layer of cheese on the very top, add another 1/2-3/4 cup 10 minutes before cook time ends so it can melt and brown.

HATCH GREEN CHILE CHICKEN STEW

Steps:

• Lightly oil baking dish; preheat oven to 350ºF
• Combine seasoning blend for the chicken in a small bowl and sprinkle evenly over the meat (see Recipe Notes below)
• Place in a lightly oiled baking dish; cover with foil and bake until it reaches an internal temperature of 165º F (this usually takes about 45 minutes--depending upon your oven)
• Once it's done, shred and set aside
• Chop onions
• Add chopped onions and roasted green chiles to food processor; pulse and set aside
• Heat large stockpot with oil; add onion/green chile mixture and cumin seeds; cook on medium high heat for about 5 minutes
• Reduce heat to medium and add chicken broth, garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander and salsa verde; cook for 5 minutes
• Add shredded chicken and bay leaves to broth; reduce heat to low and allow to cook for 15 minutes
• After 15 minutes, add canned white beans with their juice; cook additional 15 minutes; remove bay leaves; add salt and pepper to taste
• Garnish with a squeeze of fresh lime juice, cilantro and Cotija cheese