This was easy comfort food on a chilly night. The chili peppers gave a subtle flavor, but even my 4 year-old ate this without complaint. I added mushrooms, and I used leftover cooked rice, so I just stirred it in about twenty minutes before serving to heat it through. I also used two cans of mushroom soup, as I'm out of chicken. Thanks for sharing!
This was a good and easy recipe. It's kind of hard to rate for sure simply because it was VERY peppery! I did season the chicken before I cooked it, so maybe that's why, but I think I followed the recipe closely. I used minute rice and gave it only 30 minutes to cook - it was definitely done and maybe overdone by some standards. Intersting and easy recipe, I think I'd make again just easing off the pepper a bit.
This soup was good and very easy. I made two (minor) changes though. I didn't have any precooked chicken, so I added uncooked chicken breasts in the beginning, then shredded them when I added the rice. I also added about a cup of sliced carrots in the beginning. I really liked the flavor of the green chilies. Definately a keeper for busy days. Served with crusty garlic bread. ***Addition: The leftovers were even better the next day!!