A very healthy and spicy version, it gets it's heat from the chipotle peppers so if you want it a little hotter just add some more peppers! The first time I made it I used a whole can! While I really enjoy it, my friends were literally sweating!
cups short grain white rice (I like rice in all my soups, plus if you make it hotter this will help with the heat!)
Serving Size: 1 (574) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 54 g7 %
Total Fat 6.1 g9 %
Saturated Fat 1.3 g6 %
Cholesterol 66 mg
Sodium 270.9 mg
Dietary Fiber 5.9 g23 %
Sugars 2.4 g9 %
Protein 41.7 g
First get some rice cooking if your using some, just follow directions on the package or use a rice cooker like me.
1. Heat oil in a large stockpot over medium-high heat. Add the chicken and garlic and cook for three minutes, until the chicken is browned on all sides, stirring frequently.
2. Add oregano and stir to coat the chicken. Stir in the minced chipotles, tomatoes, broth and corn. Turn heat up to high and bring to a boil. Turn heat down to low, partially cover, and simmer for 10 minutes, until chicken is cooked through.
3. To serve place rice in bowl. Ladle soup on top and add cilantro and chips and any other toppings you desire.