One-Pot Wonders

Susan Miglore's One-Pot Chicken Chile Soup

January  1, 2019
Photo by Ty Mecham
Author Notes

As my mom writes, "For Christmas Eve, we always invite friends over and have a soup buffet with Chicken Chile, Oyster Stew, and Minestrone—something for everyone!" To read the full story, head here.
Kristen Miglore

  • Prep time 15 minutes
  • Cook time 1 hour 15 minutes
  • Serves 6
Ingredients
  • 1 whole chicken (or 4 boneless, skinless chicken breasts)
  • 3 cups water
  • Salt and pepper
  • 1 onion, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 cup rice, uncooked
  • 5 ounces frozen corn
  • 1 to 2 4-ounce cans chopped green chiles
  • 4 to 5 fresh or canned tomatoes, chopped
  • Chopped green onion (for garnish)
  • Tortilla chips (for garnish)
  • Grated cheddar cheese (for garnish)
In This Recipe
Directions
  1. Place chicken, water, salt and pepper to taste, onion, and cumin in a 4-quart pot and simmer for one hour.
  2. Remove chicken from pot, saving broth.
  3. If using a whole chicken, debone and remove skin.
  4. Chop or dice chicken in bite-size pieces.
  5. Return chicken to pot and add rice, corn, green chiles and tomatoes.
  6. Let simmer until heated through and rice is cooked.
  7. Serve in soup bowls over tortilla chips and topped with grated cheddar cheese and chopped green onions.

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I'm an ex-economist, ex-Californian who moved to New York to work in food media in 2007. Dodgy career choices aside, I can't help but apply the rational tendencies of my former life to things like: recipe tweaking, digging up obscure facts about pizza, and deciding how many pastries to put in my purse for "later."