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a quick, spicy chicken and rice soup

Posted by evknits from Alma, Arkansas, United States • Published
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  • Step 1

    In a large pot, warm some olive oil, chicken grill spices, onion or onion powder and chopped garlic. Add one small can of chopped green chilis.

  • Step 2

    Add 1 package of boneless skinless chicken breasts. Where I get these, there's usually 3 large breast pieces. I do not even bother to clean or trim the chicken at this point as you will be shredding the chicken later and can pull any grisly parts off then. Place the chicken in the chili and spices mixture and let them cook till they are basically cooked through.

  • Step 3

    Once the breasts are cooked, remove them and place on a plate. Then add to the pot 1 can of Rotel (spiced tomatoes with chilies). I use the variety that has lime and cilantro in it. Also add 1 larger can of seasoned chopped tomatoes, and 1 large can of chicken broth, and stir together. Add rice. I have found that approximately a 1/2 cup of uncooked rice is good. I've also added black beans at this point sometimes. Turn burner to med low and cover.

  • Step 4

    While the rest of the soup is cooking, shred the chicken breasts with 2 forks. I have found that by pulling the chicken away from the center of the breast piece, it will pull apart pretty easily. Discard any grisly or nasty parts as you're shredding. However, don't freak if as you're doing this step you find that the chicken is a little underdone. Just continue to shred the meat and it will finish cooking in the soup. Add the shredded chicken back to the pot.

  • Step 5

    Cover the pot and let it simmer until the rice is cooked. This usually takes about 20-25min. Once the rice is cooked, you're ready to eat! Enjoy!

    Please note that this is a bit spicy! If you do not like spicy, omitting the green chilies in the early step may lessen the impact of the Rotel.

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