Green Enchilada Chicken & Rice Soup
Slow-cooked chicken thighs in a green enchilada and Hatch chili sauce, mixed with jasmine rice and topped with honey, cilantro, and Greek yogurt.
Ingredients
- 1790g (64oz) diced boneless, skinless chicken thighs
- 420g (1¾ cups) green enchilada sauce
- 226g (8oz) Hatch green chiles
- 1 white onion
- Juice of 1 lime
- 1½ Tbsp salt
- 1 Tbsp garlic powder
- Dash of black pepper
- 300g jasmine rice
- 750g chicken stock
- 1 bunch cilantro
- 60g (3 Tbsp) honey
- 300g 0% Greek yogurt
Method
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Add chicken thighs, green enchilada sauce, Hatch green chiles, diced white onion, lime juice, salt, garlic powder, and a dash of black pepper to the slow cooker. Stir everything together to evenly coat the chicken with the sauce and seasonings. Cover the slow cooker and cook on high for 2–3 hours or low for 3–4 hours, until the chicken is tender and fully cooked.
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When the chicken is done cooking, pour chicken bone broth into a pot and bring to a boil. Once broth is boiling, pour in the jasmine rice and let boil for 10 minutes uncovered.
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Shred the chicken directly in the slow cooker, mixing it into the flavorful sauce. Add in jasmine rice and bone broth mixture (the bone broth should be essentially entirely absorbed in the rice).
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Add the honey, chopped cilantro, and 0% Greek yogurt to the shredded chicken and rice, stirring until well combined and cover for 20–30 minutes. Divide into 10 portions.