Green Chile Chicken And Rice Soup

Ingredients

2 tablespoons extra-virgin olive oil

2 cups small-diced yellow onion (about

1 medium onion)

½ cup seeded and finely diced jalapeño (about 1 large jalapeño)

4 garlic cloves, minced

1 teaspoon kosher salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1½ pounds boneless, skinless chicken breasts, halved crosswise

One 15-ounce can mild green enchilada sauce

4 cups low-sodium chicken broth

Two 4-ounce cans mild diced green chiles

½ teaspoon ground cumin

½ teaspoon dried oregano

½ cup basmati rice

1 tablesnoon freshlv squeezed lime

juice (about 1/2 lime)

¼ cup chopped fresh cilantro leaves, plus more for serving

OPTIONAL FOR SERVING

6 radishes, cut into thin matchsticks

1 large avocado, thinly sliced

Tortilla chips, crumbled

1 lime, cut into wedges

Directions

IN a large pot or Dutch oven, heat the oil over medium heat. Add the onion, jalapeño, garlic, salt, and black pepper. Cook, stirring, until the onion is tender, about 6 minutes.

ADD the chicken, enchilada sauce, broth, green chiles, cumin, and oregano and stir to combine. Bring the soup to a boil.

REDUCE the heat to a light simmer. Stir in the rice, cover, and simmer until the chicken is fully cooked through and the rice is tender, about 20 minutes.

USING tongs, transfer the chicken to a clean cutting board and let cool slightly before cutting it into ½-inch cubes. Return the cubed chicken to the soup and stir to combine. Add the lime juice and cilantro. Taste and adjust the seasoning, if desired.

SERVE in bowls. If desired, top with garnishes. I add radish, cilantro, avocado, and crushed tortilla chips to mine and serve with a wedge of lime.