Green Chili Chicken and Lime Soup

Soup? Stew? Stroup?

This is yummy.  And hearty.  And not at all how the original author intended, I don't think.

I made it the right way the first few times, honest I did, but I kept finding myself still, well...peckish after lunch.

At which point I decided I'd better make it bigger and heftier the next time.

Feel free to adjust the amount of chilis when you make it (or quite frankly, the amount of any of the ingredients), because it's got to taste good to YOU.

GREEN CHILI, CHICKEN AND LIME SOUP
Adapted from Picky Palate

• 2 Tblsps. extra virgin olive oil
• 1 onion, chopped
• 4 cloves fresh garlic, minced
• 64 oz chicken stock (for how-to, click here)
• 28 oz can diced tomatoes
• 7 oz can diced green chilies
• 1/4 cup fresh lime juice
• 2 cups uncooked rice*
• 1 1/2 teaspoons ground cumin, or to taste
• 3 cups cooked chicken, cubed
• 1 can red kidney beans
• 1 bunch of fresh cilantro, chopped
• salt and pepper

In a large pot, saute onion and garlic over low heat until soft and translucent.  Be careful not to let the garlic burn!

Stir in the water, tomatoes, chilies, lime juice, rice, cumin and Knorr.  Let simmer until rice is cooked, stirring occasionally.

Add in chicken and kidney beans and simmer until they are heated through. Just before serving, season with salt and pepper and add in the chopped cilantro.

*For rice, we have a brown and wild rice blend that we really love.  Brown rice would also be great, but use whatever rice you prefer.