Green Chile Chicken and Rice Soup

Ingredients

• water (3 cups)
• dried oregano (2 tablespoons)
• salt (1 teaspoon)
• garlic powder (0.5 teaspoon)
• skinless, boneless chicken breast halves (2 )
• medium-grain white rice (1 cup)
• olive oil (1 teaspoon)
• white onion, diced (1 small)
• low-sodium chicken broth (3 cups)
• chopped green chile peppers (1 cup)
• ground cumin (1 tablespoon)
• shredded Monterey Jack cheese (4 ounces)

Instructions

1. Bring water to a boil in a saucepan. Add 1 tablespoon dried 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.
2. Strain broth, transfer 2 cups to a saucepan, and bring to a boil. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
3. Heat oil in a stockpot over medium heat. Add onion and cook until softened, about 10 minutes. Add low-sodium chicken broth, chile peppers, cumin, remaining 1 tablespoon dried oregano, and remaining 1/4 teaspoon garlic powder. Cover stockpot and simmer.
4. Shred chicken and add to simmering broth. Cook until chicken is warmed through, 5 to 10 minutes.
5. Divide rice between four serving bowls. Sprinkle bowls with 1 ounce Monterey Jack cheese. Divide the soup between bowls.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 400
• fat: 12 g
• sats: 6 g
• carbs: 47 g
• fibre: 3 g
• protein: 25 g
• salt: 0.753 g