Creamy Green Chile Chicken and Rice Soup
Servings: 5
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups shredded rotisserie chicken
- 1 (15-ounce) can Hatch Organic Green Enchilada Sauce
- 4 cups gluten-free chicken broth
- 1 cup cooked white or brown rice
- 1 cup heavy cream or coconut milk
- 1 teaspoon ground cumin
- Kosher or fine sea salt and freshly ground black pepper to taste
- Optional garnishes: chopped cilantro shredded cheese, sliced jalapeños, lime wedges
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook 3 to 4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Add the shredded chicken, green enchilada sauce, and chicken broth. Bring to a simmer and cook 10 minutes.
- Stir in the cooked rice and cream. Add cumin, salt, and pepper to taste. Simmer for 5 minutes more until heated through and creamy.
- Taste and adjust seasoning. Serve hot with your favorite garnishes.
Nutrition
Calories: 327kcal | Carbohydrates: 12g | Protein: 21g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 1640mg | Potassium: 289mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1286IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1mg
