Chicken And Rice Soup With Chipotle Chili
|Chicken thighs||1 1⁄2 Pound|
|Onion||1 Medium, finely chopped|
|Carrots||2 Large, thinly sliced|
|Dried chipotle chili||1 (Or Canned)|
|Dry oregano||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Chicken broth||29 Ounce (2 Cans, 141/2 Ounce Each)|
|Water||1 Cup (16 tbs)|
|Long grain white rice||1⁄2 Cup (8 tbs)|
|Lightly packed cilantro||1⁄4|
Rinse chicken, pat dry, and set aside.
In a 3 1/2-quart or larger electric slow cooker, combine onion, carrots, chile, oregano, and garlic.
Place chicken on top of vegetables; pour in broth and water.
Cover and cook at low setting until chicken and carrots are very tender when pierced (6 1/2 to 7 hours).
Lift out chicken and let stand until cool enough to handle.
Meanwhile, skim and discard fat from broth mixture; if desired, remove and discard chile.
Add rice to broth mixture.
Increase cooker heat setting to high; cover and cook until rice is tender to bite (25 to 30 more minutes).
Remove and discard bones and skin from chicken; tear meat into bite-size shreds.
Return chicken to soup, cover, and cook until heated through (about 5 minutes).
Season soup to taste with salt; stir in cilantro.
Offer lime wedges to squeeze into soup to taste.