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Chicken And Rice Soup With Chipotle Chili

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Ingredients
  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
  Lime wedges 2
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Chicken
Preparation Time: 
5 Minutes
Cook Time: 
450 Minutes
Ready In: 
0 Minutes
Servings: 
4

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