Chicken Rice Soup With Garbanzos and Green Chile |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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:
1/4 cup butter |
1 onion, chopped |
2 garlic cloves, minced |
1 cup uncooked rice |
8 cups chicken stock |
1 bay leaf |
15 ounces garbanzo beans, drained |
3/4 cup chopped green chili pepper (new mexico or anaheim) |
1 -2 teaspoon cumin |
salt, to taste |
pepper, to taste |
15 ounces black beans, drained (optional) |
1/2 cup enchilada sauce (optional) |
1 -3 teaspoon tabasco sauce (or other hot sauce) |
grated cheese (cheddar or monterey jack, for topping) |
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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