Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Green Chili and Rice Soup

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I admit that I have quite a few indulgent recipes on my blog. But I’m really not eating pakora and chocolate cake all the time! Usually I reserve these for special occasions or when I have company. In reality, this stuff right here is more along the lines of what I’m consuming on an average weekday.

It’s simple, healthy, and incredibly satisfying.

Now this chili isn’t a traditional red chili made with tomatoes, nor is it exactly a white chili with chicken. If anything, I’d like to call this a green chili because I use a simple salsa verde as the base for the soup. To make the salsa, I throw a few tomatillos, onions, and jalapenos with a little bit of salt and oil onto a baking sheet and roast them for about a half-hour at 400 F in the oven. This is what gives the chili an extra depth of sweetness and flavor that you certainly wouldn’t attain using canned chilies.

To give the soup some extra bulk, I add in some potato seasoned with cumin. For beans, I used white cannellini; they’re incredibly robust and flavorful, but feel free to try black or kidney beans as well! For even more heartiness, I added in some rice and finished with some lovely corn, cilantro, and a generous sprinkling of oregano.

Add in some shredded chicken or keep it vegetarian – either way it’s going to be freaking delicious. Serve with a generous helping of cheese and sour cream and there you have it! An easy weeknight Green Chili and Rice Soup! Perfect for your next Netflix and chill session, office potluck, or New Year’s diet plan!

 

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Green Chili and Rice Soup

Servings 5

Ingredients

  • 2 tomatilloes (or 4 small ones)
  • 2 small onions
  • 3 jalapenos (de-seeded!)
  • 1/4 tsp salt (for salsa)
  • 2 tbsp oil (for roasting)
  • 2 tbsp oil (for soup)
  • 1 medium-sized potato
  • 1/2 tsp turmeric
  • 1 tbsp concentrated vegetable broth base (or substitute 1-1.5 quart of low-sodium veggie broth)
  • 3/4-11/2 quart water
  • 1 15 oz can cannellini beans
  • 1/4 cup white rice
  • 4 cloves garlic
  • 3/4 cup corn
  • 1 tbsp cumin
  • 2 tsp oregano
  • salt (to taste)
  • sour cream (optional garnish)
  • shredded cheese (optional garnish)
  • cilantro (optional garnish)

Instructions

  1. Pre-heat your oven to 400 F. Line a baking sheet with parchment paper or aluminum foil.

  2. Peel the skin off your tomatillos and onions. Cut the tips off the jalapenos. Cut the jalapenos in half and de-seed. (Leave seeds in if you want chili to be extra spicy.) Put them on the baking sheet and toss them in the oil and salt. Put in oven.

  3. Let the salsa ingredients roast. This should take about a half-hour or so, or until they are lightly charred.


  4. Once salsa vegetables are roasted, take out of oven and let them cool down a bit. Then add them to your food processor and blitz until you get a salsa-like consistency.

  5.  Add your 2 tbsp of oil to a pot with high sides on medium heat.

  6. Dice up your potato into small pieces. Sautee in the oil along with the cumin and turmeric for a few minutes. Then add in your garlic (minced). Sautee for a few more minutes.

  7. Add in your salsa. Then add in your vegetable broth. (I like to use the concentrated vegetable base and then add in water, but feel free to use whatever you have - bullion cube,  quarts of veggie stock, chicken stock...etc. I'm using 1-2 quart as a general guideline, but add more or less depending on how thick you want your soup to be.)

  8. Turn the temperature to high and cover the pot. Let the potatoes cook about half-way through and then add in your rice. (At this step the potatoes shouldn't be hard but they shouldn't be completely tender either.)

  9. Let the rice cook. As it cooks, it will begin to thicken up.


  10. Now add in your beans (rinse and drained) and your corn. Stir and simmer for a few minutes.

  11. Once the rice is fully cooked, your soup is done! Serve with cilantro, sour cream, and cheese.