Source: George Atkinson, Northwest Essentials Makes 4 servings (much more if you end up using two quarts broth)

California Pizza Kitchen has a soup like this; this is the recipe that seemed to be closest to it.

2 tablespoons canola oil (or olive oil)
1 small onion, peeled and thinly sliced
1 medium red bell pepper, seeded and sliced
4 cloves garlic, finely chopped
1 (2-ounce) can fire-roasted green chilies (used a 4-oz can chopped green chilies)
1 medium jalepeño pepper, seeded and finely chopped (chopped up some jalepeño slices that we had; what looked good)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 (8-ounce) boneless chicken breast, cooked and shredded (we had a 10-oz)

1 cup corn nibblets

1 quart (4 cups) chicken broth(or more, see below)

1/2 cup Red Wahini rice (we used arborio rice, little more than the 1/2 cup called for. It soaked up all the chicken broth; we ended up adding a second quart)

1/2 cup heavy cream (after adding the second quart of broth, we dumped the whole cup in)
2 tablespoons fresh-squeezed lime juice (used bottled)
4 green onions, thinly sliced
6 sprigs fresh cilantro, finely chopped

kosher salt, to taste
additional cilantro leaves for garnish

Put the vegetable oil in a heavy-bottomed pot over medium-high heat and sauté the onion, red pepper, and garlic until the vegetables are soft and beginning to color. Add the green chilies, the jalepeño pepper, the smoked paprika, cumin and black pepper and sauté, until the vegetables are heated through, a few minutes more.

Add the chicken and cook to combine.

Pour in the chicken broth and bring the soup to a full rolling boil. Stir in the corn kernels and the rice, reduce heat to low and simmer until the rice is very tender, about 45 minutes.(for the white rice, it doesn't take anywhere this long)

At this point, if you're not going to serve right away, cool and store in the fridge. The next day, when serving, heat to bubbling, and stir in the heavy cream, green onion, cilantro and lime juice then season the soup to taste with kosher salt. Transfer soup to serving bowls and top with cilantro leaves. Serve hot.

Garnish with grated cheddar cheese if desired.