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Grilled Chicken and Green Chili Soup

From Nourish columnist Stephanie Witt Sedgwick
  • minutes
  • Serves 6

INGREDIENTS

12 oz

Thinly sliced or pounded chicken cutlets

1

poblano pepper, large

3 tbsp

Cilantro, fresh

1

Jalapeno pepper, stemmed, seeded and finely diced (about 1 tablespoon), small

1

Large or 2 small limes, Freshly squeezed juice of

1

Lime, Freshly squeezed juice of

1

Onion, finely chopped (about 1 cup), medium

5 cups

Chicken broth, homemade or no-salt-added

1 tbsp

Double-concentrated tomato paste

2/3 cup

White rice, long-grain

1 tsp

Chili powder

2

Salt

2 tbsp

Olive oil, mild

1

Water