grilled chicken and green chili soup

Name: grilled chicken and green chili soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 1 large Poblano pepper roasted and cut in in 1/4 in dice (about 1/4 cup) (not green or bell pepper poblano) (u can roast on an aluminumb foil lined baking sheet at 400 for 15-20 min or until the skin has blistered. Let it cool then peel and seed it before cutting as needed.; Rub the cutlets with the chili powder and salt to tast in a shallow dish. Add the lime juice and 1 TBSP oil and rub to coat thoroughly; marinate at room temp for 20 min.; Meanwhile start the soup: heat 1 TBSP oil in a 4-qt soup pot over med heat. Add the onion and season with salt to taste; cook for about 4 min stirring every minute or so until soft. Add the jalapeno; cook for 1 min. Add the tomato paste (2 TBSP) and cook stirring for 1 min. Add the poblano (not green pepper poblano! it was not a choice) 5 cups of broth the rice and salt to tast. Bring to a boil cove and adjust the heat so the broth maintains a very low boil. Cook for about 20 min until the rice is tender.; Meanwhile preheat a grill broiler notstick grill pan or griddle grease the grate or surface with nonstick cooiking oil spray. Cook the cutlets for 3-4 min until nicely browned. turn them over and cook for 3-4 more min until the chicken is cooked through. Transfer to a lg plate. continue until all the chicken is cooked. Let chicken rest for 10 min and then cut into 1/2 inch pieces.; Once the rice is tender add the chicken and cook until it is heated through. 4-50min. If the soup is too thick add water or broth. Stir in the cilantro taste and adjust seasoning as needed. Just before serving stir in lime juice. makes 8 to 9 cups (6 servings)

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 1

Ingredients

1 large Poblano pepper roasted and cut in in 1/4 in dice (about 1/4 cup) (not green or bell pepper, poblano) (u can roast on an aluminumb foil lined baking sheet at 400 for 15-20 min or until the skin has blistered. Let it cool, then peel and seed it before cutting as needed.Rub the cutlets with the chili powder and salt to tast in a shallow dish. Add the lime juice and 1 TBSP oil and rub to coat thoroughly; marinate at room temp for 20 min.Meanwhile, start the soup: heat 1 TBSP oil in a 4-qt soup pot over med heat. Add the onion and season with salt to taste; cook for about 4 min, stirring every minute or so, until soft. Add the jalapeno; cook for 1 min. Add the tomato paste (2 TBSP) and cook, stirring for 1 min. Add the poblano (not green pepper, poblano! it was not a choice), 5 cups of broth, the rice and salt to tast. Bring to a boil, cove and adjust the heat so the broth maintains a very low boil. Cook for about 20 min, until the rice is tender.Meanwhile, preheat a grill, broiler, notstick grill pan or griddle, grease the grate or surface with nonstick cooiking oil spray. Cook the cutlets for 3-4 min until nicely browned. turn them over and cook for 3-4 more min, until the chicken is cooked through. Transfer to a lg plate. continue until all the chicken is cooked. Let chicken rest for 10 min and then cut into 1/2 inch pieces.Once the rice is tender, add the chicken and cook until it is heated through. 4-50min. If the soup is too thick , add water or broth. Stir in the cilantro, taste and adjust seasoning as needed. Just before serving stir in lime juice. makes 8 to 9 cups (6 servings)

Directions

see ingredient list

Serving Size: 6 servings

Number of Servings: 1

Recipe submitted by SparkPeople user CFMONT29.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 1,041.2
Total Fat: 39.9 g
Cholesterol: 235.2 mg
Sodium: 8,228.2 mg
Total Carbs: 81.7 g
Dietary Fiber: 8.0 g
Protein: 92.3 g

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