grilled chicken and green chili soup

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)

add diced avocado for fun, serve with cornbread