Green Chile Chicken and Rice Soup

Ingredients

• 0.3 teaspoon garlic powder 
• 1 cup chile peppers green chopped
• 1 tablespoon ground cumin 
• 1 teaspoon kosher salt 
• 3 cups chicken broth low-sodium
• 4 ounces monterrey jack cheese shredded
• 1 teaspoon olive oil 
• 1 tablespoon oregano dried
• 2  chicken breast halves boneless skinless
• 3 cups water 
• 1 small onion diced white
• 1 cup rice medium-grain white

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• pot

Directions

1. Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes.
2. Remove chicken from broth and set aside to cool.
3. Strain the chicken broth and transfer 2 cups to a pan; bring to a boil.
4. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
5. Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes.
6. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.
7. Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.
8. Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.