Grilled chicken and green chili soup from The Washington Post by Stephanie Witt Sedgwick

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Notes about this recipe

  • Laura on December 20, 2017

    This was simple and tasty, although not as spicy as I expected, given that I used 4 medium poblanos and one jalapeno. I substituted cauliflower rice for actual rice. While I'm sure it'd be better with real rice, I don't think the cauliflower adversely affected the soup. Lacking a grill currently, I broiled the chicken and it was fine. This wasn't particularly exciting, but I liked how healthful it was. I'd make it again.

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