I first fell in love with a similar soup at the restaurant Chili’s. They have a lot less substance and a TON more broth. So I had my husband find me a copy cat recipe and I took that recipe and messed around with a little bit and came up with this. They just recently took it off their menu after having it on there for several years.
This soup is very easy to make and you can adjust it to your liking by adding more rice or using less tomatoes. The best thing about this is you can keep it in your fridge and have a super easy meal to heat up in the microwave for later in the week. The soup cost about $5.50 to make and makes 6 to 8 servings.
- One boneless skinless chicken chicken breast.
- One 28oz can diced tomatoes, drained.
- 1/2 cup uncooked rice.
- One 32oz container of chicken broth (I use the low sodium kind).
- 1/4 cup fresh squeezed lime juice (about 2 limes worth).
- One 7oz can of mild green chilies, undrained.
- 1.5 teaspoons Cumin.
- One pressed garlic clove.
- Salt & Pepper to taste.
- Put chicken, garlic, 1 teaspoon Cumen, and 16oz chicken broth (save the rest for later) in a crock pot on high for about 3 to 4 hours. Then taken chicken out and let it cool.
- Once chicken has cooled, shred up into whatever size you want it to be in your soup. I like it to be the size you see below.
- Cook the 1/2 cup uncooked rice however you like and put it aside (I usually cook mine in the microwave because it’s easy and doesn’t spill all over my stove).
- On the stove in a large soup pot bring to a boil the shredded chicken, chicken broth from the crock pot, unused chicken broth from the container, green chilies and cooked rice. Once it boils, turn the heat down to low.
- Now add in everything else; 1/4 cup lime juice, 1 can drained diced tomatoes, 1/2 teaspoon cumin, and salt and pepper. Let it simmer for 10 minutes and then it’s ready to be enjoyed!