Green Chili Chicken and Rice Soup

Green Chili Chicken and Rice soup

This recipe calls for:

  • 5 large Chicken Thighs
  • 32 oz Chicken Broth or Stock
  • 1 Can Hatch Medium Green Chili Enchilada Sauce
  • 1 cup Brown Rice
  • 1 medium onion chopped
  • 2 cloves minced garlic
  • 1 package frozen chopped spinach
  • 1/2 or more package of mini carrots
  • 2 small to medium yellow squash

Prior to starting this soup, sauté the chopped onion in olive oil until translucent. I started this soup in an electric pressure cooker, adding 5 Skinned thighs, 32 oz of chicken broth, the can of Hatch Medium Green Chili Enchilada Sauce, Brown Rice, sautéed onion and the Carrots and I set the pressure cooker for 12 min. While the chicken was cooking, I cooked the frozen spinach as directed and also diced and sautéed the yellow squash in olive oil.
After the pressure cooker finished cooking I quick released the pressure and then deboned each of the chicken thighs and returned chicken to the soup. I then set the cooker on simmer and added the drained spinach and sautéed squash to the soup and added the minced garlic and let it cook for another 30 min.

Be Sociable, Share!