Green Chili-Chicken and Rice Soup

This soup with a Mexican flair combines chicken that's marinated in salsa, then broiled and cubed, with canned soups, broth, rice and green chilies.

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Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1/2 to 1 cup chunky tomato salsa, store-bought or homemade chunky salsa(recipe follows)
• 2 cans (10 oz. each) cream of chicken soup
• 3 cans (14 oz each) chicken broth
• 2 cans (4 oz) diced, roasted green chilies
• 1 cup uncooked medium-grain white rice
• 1/2 cup sour cream
• 1 cup shredded colby-jack cheese

Method

1. Marinate chicken breasts in enough salsa to completely cover (about 1/2 to 1 cup) for 30 minutes, turning over halfway through marinating time. Discard salsa. 2. Broil chicken 4-6 inches below broiler approximately 10 minutes per side, or until thoroughly cooked (internal temperature reaches 170F.) When done, remove chicken from oven and allow to rest about 15 minutes. 3. While chicken is resting, prepare the rice: combine rice, 1 can of the chicken broth and 1/4 cup water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low; cover and simmer for 15-20 minutes, or until all liquid is absorbed and rice is tender. 4. While rice is cooking, prepare soup by combining the 2 cans cream of chicken soup, remaining 2 cans chicken broth, and 1 cup water in a large stockpot. Whisk together until thoroughly mixed. Stir in 2 cans of green chilies. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low; simmer, stirring occasionally, while rice continues to cook. 5. After chicken has rested, chop into 1/2-inch cubes. When rice is done cooking, add both the rice and the cubed chicken to the soup. Stir to combine. Increase heat to medium. Bring mixture back to a boil, stirring occasionally, and cook for 1 minute. Remove from heat. Allow to cool 5-10 minutes before serving. 6. Garnish each bowl with a dollop of sour cream and sprinkle with shredded cheese.

Notes: Homemade Chunky Salsa (for the marinating step) 1 can (14 oz) petite-diced tomatoes 1 can (4 oz) diced, roasted green chilies 3 green onions, chopped and divided 1 tablespoon chopped cilantro 1/2 teaspoon garlic powder 1/4 teaspoon salt 2 teaspoons lemon juice 1. Add 1/2 of the can of tomatoes, 1/2 of the green chiles, 1/2 of the chopped onions, the cilantro, garlic powder, salt, and lemon juice to a food processor. Pulse until puree forms. Pour into medium mixing bowl. Add remaining tomatoes, green chiles, and onions. Stir to combine.

Number of servings: 6

Submitted By: Kristi Tolman
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