Friday, November 16, 2012

Spicy Chicken Soup with Wild Rice

Spicy Chicken Soup with Wild Rice

Serves 4-6.

The original name of this recipe is Chicken and Wild Rice soup, but the soup it made was a far cry from what I was envisioning.  The amount of rice was far too small to be considered a main part of the title.  I need to keep seeking for the soup I'm looking for, but this was still a good soup for a cool day.  And since it's a crock pot recipe, it simmers all day while I'm out and about doing other things.  It packs some heat, so hopefully you like spicy soups!
Adapted from: The Other Side of Fifty

1 TBSP olive oil
1 red bell pepper, seeded and diced
1 onion, diced
1-3 jalapeno peppers, seeded and diced 
kosher salt and pepper
2 cloves of garlic, minced
1 1/2 tsp cumin
1 tsp oregano
1 1/2 lbs of boneless, skinless chicken
1 (8 oz) can green enchilada sauce
1 (4 oz) can of diced green chiles
1/3 cup wild rice 
4 cups chicken stock 
1 TBSP cornstarch
2 TBSP milk or water

Heat olive oil in a large skillet. Add the bell pepper, onion, jalapeno peppers and season with salt and pepper. Saute for 6-7 minutes then add the garlic, cumin and oregano. Saute for another minute or two.

Pour skillet contents into crockpot and add the remaining ingredients, except for the cornstarch and milk/water. Cook on low for 5-7 hours. Shred chicken with two forks. Mix cornstarch into cold milk/water and add to crockpot. Return setting to high and cook for another 30 minutes or until thick and bubbly.

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