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