Chicken-Rice Soup with Garbanzos and Green Chile

This is from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison. It was easy, homey, and perfect for a cold night in Texas. It makes a huge batch and, based on my breakfast the next day, the flavor improves over time.

I didn't serve it with a lot of extras but the recipe notes say you can add various extras like shredded Monterey Jack, chopped cilantro, lime juice, and avocado. Everyone said this made them think of a variation of Chicken Tortilla Soup, especially if you had the extras to add.

My cooking notes:

• This was a super-thick soup. I think that next time I will try using half the rice and see what a less solid version is like.
  
• I used about 3 cups of chicken instead of the amount below, just because that is what I had on hand.
• If you don't want to use rotisserie chicken: cook the chicken in the way I do for Chicken Tortilla Soup. I include it here for anyone who is interested. Simmer 1-1/2 - 2 pounds chicken thighs in 8 cups chicken stock until done. Let cool on a plate and then discard skin. Pull meat off the bone in bite sized pieces. This enriches the broth and gives good moist chicken that will stand up to the later simmering. Reserve broth and chicken.
• I skipped the bay leaf
• I used 1 tablespoon cumin
• I used poblano chiles, skipped the roasting, and just chopped it up to add with the chicken, etc.
• We served it with grated Monterey Jack (hand grated so it would melt well, not like the pre-shredded kind). The cheese added a great layer of flavor.
  

Chicken Rice Soup with Garbanzos and Green Chile

1/4 cup butter
1 large onion, chopped
2 cloves garlic, minced
1 cup uncooked rice
8 cups chicken stock
1 bay leaf
15 ounce can garbanzos (chickpeas), drained
3/4 cup chopped roasted mild green chiles
1 cup cubed cooked chicken
1 teaspoon ground cumin
salt and pepper

In a heavy sauce pan, warm the butter over low heat. When melted, add the onion and garlic. Cover the pan and cook for 5 minutes.

Stir in the rice and saute it briefly until the grains become opaque. Pour in the stock, add the remaining ingredients, and simmer for 25 to 30 minutes until rice is very soft. Serve hot.