Green Chile Chicken and Rice Soup

Green Chile Chicken and Rice Soup
Green chile peppers and shredded chicken are simmered in a nicely seasoned broth and served over cooked white rice for a warm and savory meal.

1 tablespoon oregano salt and 1/4 teaspoon garlic powder are added to boiling water in a pan.

Reduce the heat, add the chicken, and simmer for 10 to 15 minutes, or until the chicken is no longer pink in the centre.

Chicken should be taken out of the broth and set aside to cool.

After straining, add 2 cups of the chicken broth to a pan and bring to a boil.

Reduce heat to low, add the rice, and cook for 17 minutes, or until the rice is tender and the water has been absorbed.