Chicken Rice Soup With Garbanzos and Green Chile

Total Time
45mins
Prep 15 mins
Cook 30 mins

This is adapted from The Border Cookbook by Cheryl and Bill Jamison. I played with the original recipe a bit and have noted my additions as "optional."

Ingredients Nutrition

Directions

  1. In a heavy saucepan or Dutch oven, warm the butter over low heat. When melted, add the onion and garlic. Cover the pan and cook for 5 minutes.
  2. Stir in the rice and sauté it briefly until the grains become opaque.
  3. Pour in the stock, add the remaining ingredients, and simmer for 25-30 minutes, until the rice is very soft.
  4. Serve hot.

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