~from Savoring Time in the Kitchen
1-2 tablespoons neutral-flavored oil, such as canola or grapeseed
1 large yellow onion, diced
4-5 large stalks of fresh celery, diced (about 1-1/2 cups)
1 scant tablespoon of garlic, minced
1 large or two small Poblano peppers, seeded and diced
1 28-oz can petite diced tomatoes in juice
2 boneless, skinless chicken breasts, cooked and diced (or use rotisserie chicken breast), about 2 cups
1 12-oz bag frozen white corn (use all or as much as you like)
1 cup uncooked red rice (Whole Foods), brown rice can be subbed if you can't find red rice
4 cups chicken stock (I like Costco's Organic Chicken Stock or Kitchen Basic Unsalted Chicken Stock)
2 cups water
Salt and Pepper to taste
Tortilla chips and chopped cilantro or parsley for garnish
In a soup or stock pot, saute the onions and celery in oil over medium heat until transparent.
Add the diced peppers and saute a few minutes more. Add the garlic and saute for another minute. Add the petite diced tomatoes, including juice and chicken stock. Bring to a boil and simmer on low for about 45 minutes.
Add the wild rice, bring to a boil and simmer on low for about 40 minutes until the rice is tender but not soft. It should be 'al dente'.
Add the cooked chicken and corn and simmer until heated through. Add salt and pepper to taste (I like lots of pepper) and serve.