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Chile-Chicken Soup
(serves 4)
2 tbsp butter
1/2 large onion, chopped
1 clove garlic, chopped
2/3 cup (uncooked) rice
6 cups chicken broth
1/2 tsp cumin
4 whole green chiles (roasted and frozen, preferably, or canned), chopped
2 canned chipotles en adobo (marinated jalapenos), chopped
pepper to taste
2 cups canned garbanzos, with some of their liquid reserved
4 boneless, skinless chicken thighs, diced
1 cup Monterey Jack cheese, cut into 1/2-inch cubes
2 avocados, cut into lengthwise slices
2 tbsp cilantro, chopped
Heat the butter substitute in a pot of at least 3-quart capacity,
then stir in the onion and garlic. Cover and cook for 5 min over
low heat. Uncover, raise the heat to medium, and stir in the rice.
When the grains start to look milky or opaque, add the chicken
broth and cumin and bring to a boil. Boil gently for 25 min or
until the rice is quite tender. (The soup can be set aside at this
point until 15 min before serving.)
(Bring the broth back to a boil.) Add the chiles, chipotles, pepper,
garbanzos, and chicken. When the soup is heated through, but before
the garbanzos turn mushy, check the consistency and add garbanzo
liquid if it seems too thick--it should resemble a hearty
chicken-and-rice soup, not a stew.
Pour into large bowls and bring to the table, garnished at the last
minute with the cheese, avocado, and cilantro. The soup should be
hot enough to just melt the cheese, but not cook the avocado.
(Present warm flour tortillas on the side if this is a main course.)
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Chile Chicken 01