Salsa Verde Chicken and Rice Tortilla Soup.
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 black beans
drained, 14 ounce
- 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. 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!
Salsa Verde Chicken and Rice Tortilla Soup.
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About this Recipe
Craving a bowl of warm, vibrant comfort that's both hearty and incredibly satisfying? This Salsa Verde Chicken and Rice Tortilla Soup delivers a burst of zesty flavor alongside familiar, comforting ingredients, making it an instant family favorite.
What makes this soup so special is the thoughtful layering of flavors. You'll find savory chicken, robust spices like chili powder and smoked paprika, all brightened by the tangy kick of salsa verde and fresh lime. The addition of black beans and rice ensures a satisfyingly full bowl, brimming with texture and taste.
Expect a deeply aromatic and savory soup, with earthy notes from dried oregano and a subtle warmth from poblano peppers. The tender chicken and black beans offer plenty of substance, while the cooked rice provides a delightful, chewy texture that soaks up all the rich broth. Each spoonful promises a balanced blend of zesty, smoky, and savory elements, culminating in a truly comforting experience.
This versatile soup invites your personal touch. Feel free to swap chicken thighs for breasts based on your preference. If you're looking to add a bit more heat, you could include an extra poblano pepper. For a different twist, you could even try adding roasted corn alongside the black beans. You'll find it's naturally adaptable to your pantry.
Serve this robust soup piled high with an array of delicious toppings like crunchy tortilla chips, creamy avocado slices, shredded cheese, and fresh green onions. A dollop of cooling yogurt can add a wonderful creamy contrast, making this soup perfect for a cozy weeknight dinner or a casual gathering with friends.