Salsa Verde Chicken and Rice Tortilla Soup.

Salsa Verde Chicken and Rice Tortilla Soup.

from halfbakedharvest.com

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 1 pound boneless skinless chicken thighs or breasts
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • kosher salt and black pepper
  • 1-2 poblano peppers, chopped
  • 2 cups salsa verde
  • 6 cups low sodium chicken broth
  • 1 can (14 ounce) black beans, drained
  • 2 tablespoons lime juice
  • 1/2 cup cilantro, chopped
  • 3 cups cooked rice
  • tortilla chips, for serving
  • yogurt, avocado, cheese, and green onions, for serving

Directions

  1. 1

    1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, 5 minutes. Stir in the poblano peppers, chicken, chili powder, paprika, oregano, and a pinch each of salt and pepper. Cook 5 minutes, until you smell the seasonings. 2. Stir in the broth and salsa verde. Season with salt and pepper. Partially cover and simmer over medium-low heat for 15 minutes, until the chicken is cooked.3. Shred the chicken using 2 forks, then stir back into the soup. Add the beans, lime juice, and cilantro. Cook 10 minutes, to warm through, or up to 3 hours over the lowest heat possible. If needed, thin with additional broth.4. Stir the rice into the soup, then ladle into bowls. Top, as desired, with yogurt, cheese, avocado, cilantro, and green onions. Grab a handful of tortilla chips, and serve crushed over the soup or alongside the soup for scooping. Zest lime over each bowl. Enjoy!