Name: Cozy Salsa Verde Chicken and Rice Tortilla Soup for Comfort
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons extra virgin olive oil (Adds richness and flavor; substitute with vegetable or canola oil if needed.); 1 medium yellow onion (Provides a savory base flavor; can be substituted with shallots or leeks.); 1.5 pounds boneless skinless chicken thighs or breasts (Main protein source; use rotisserie chicken for quicker prep.); 1 tablespoon chili powder (Adds warmth and depth; adjust based on personal spice preference.); 1 teaspoon smoked paprika (Gives a smoky depth; regular paprika is an option for milder flavor.); 1 teaspoon dried oregano (Introduces herbal notes; Italian seasoning can work as a substitute.); to taste kosher salt (Enhances the taste; adjust amounts to suit your palate.); to taste black pepper (Enhances the taste; adjust amounts to suit your palate.); 2 medium poblano peppers (Adds heat and depth; jalapeños can be used for a spicier version.); 1 cup salsa verde (Provides tangy and vibrant flavor; both homemade and store-bought options are great.); 4 cups low sodium chicken broth (Acts as the soup base; for a vegetarian option, use vegetable broth.); 1 can black beans (Adds fiber and protein; substitute with pinto beans if desired.); 2 cups cooked rice (Thickens the soup; feel free to use any available cooked grain for variety.); 2 tablespoons lime juice (Adds acidity and brightness; fresh lime juice is recommended for the best flavor.); 1 handful cilantro (Provides fresh, vibrant flavor; can be omitted if it’s not a favorite.); 2 cups tortilla chips (Perfect for an added crunch when serving; can be homemade or store-bought.); 1 cup creamy toppings (optional) (Consider yogurt, cheese, or avocado for an extra layer of flavor.)

Amid the hustle and bustle of life, it’s those cozy food moments that ground us. My Salsa Verde Chicken and Rice Tortilla Soup captures the essence of comfort in a bowl, making it perfect for cozy evenings spent indoors. This one-pot meal combines tender chicken, a spicy kick from poblanos, and the heartiness of rice, creating a nourishing dish that warms you inside and out. Plus, it’s gluten-free and incredibly easy to prepare, whether you’re reaching for the stovetop or letting the slow cooker do its magic. Picture yourself savoring every spoonful topped with creamy avocado and crunchy tortilla chips—who could resist? What are you waiting for? Let’s dive into this recipe and bring some zesty warmth to your table!

Why is this soup your new favorite?

Cozy Comfort: This Salsa Verde Chicken and Rice Tortilla Soup is the ultimate comfort food, combining savory chicken and creamy toppings for a meal that feels like a warm hug.

Quick Prep: With only one-pot to clean, it makes for easy cooking, leaving you more time to enjoy your delicious creation.

Versatile Cooking: Whether you prefer the stovetop method for a quick weeknight dinner or the slow cooker for a hands-off meal, this recipe fits your cooking style perfectly.

Flavorful Twist: The spicy poblano peppers provide a delightful kick, while the tangy salsa verde brightens up the dish, ensuring every bite is bursting with flavor.

Crowd-Pleasing: Serve it at gatherings or cozy family dinners; this amazing recipe is sure to delight everyone. Consider pairing it with Cuban Chicken Black for a full-on flavor fest!

Salsa Verde Chicken and Rice Tortilla Soup Ingredients

For the Soup Base

Extra virgin olive oil – Adds richness and flavor; substitute with vegetable or canola oil if needed.
Yellow onion – Provides a savory base flavor; can be substituted with shallots or leeks.
Boneless skinless chicken thighs or breasts – Main protein source; use rotisserie chicken for quicker prep.
Chili powder – Adds warmth and depth; adjust based on personal spice preference.
Smoked paprika – Gives a smoky depth; regular paprika is an option for milder flavor.
Dried oregano – Introduces herbal notes; Italian seasoning can work as a substitute.
Kosher salt and black pepper – Enhances the taste; adjust amounts to suit your palate.
Poblano peppers – Adds heat and depth; jalapeños can be used for a spicier version.
Salsa verde – Provides tangy and vibrant flavor; both homemade and store-bought options are great.
Low sodium chicken broth – Acts as the soup base; for a vegetarian option, use vegetable broth.

For Added Texture

Black beans – Adds fiber and protein; substitute with pinto beans if desired.
Cooked rice – Thickens the soup; feel free to use any available cooked grain for variety.

For Brightness

Lime juice – Adds acidity and brightness; fresh lime juice is recommended for the best flavor.
Cilantro – Provides fresh, vibrant flavor; can be omitted if it’s not a favorite.

For Serving

Tortilla chips – Perfect for an added crunch when serving; can be homemade or store-bought.
Creamy toppings (optional) – Consider yogurt, cheese, or avocado for an extra layer of flavor.

This Salsa Verde Chicken and Rice Tortilla Soup is a delightful combination of ingredients that brings comfort right to your bowl!

Step‑by‑Step Instructions for Salsa Verde Chicken and Rice Tortilla Soup.

Step 1: Sauté the Aromatics
In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Once hot, add one chopped yellow onion and sauté for about 5 minutes, stirring occasionally, until translucent and fragrant. This base flavor sets the stage for your Salsa Verde Chicken and Rice Tortilla Soup.

Step 2: Add the Vegetables and Chicken
Stir in two diced poblano peppers and your choice of boneless skinless chicken thighs or breasts. Season with 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and a pinch of kosher salt and black pepper. Cook for another 5 minutes, allowing the spices and aromas to meld together.

Step 3: Incorporate the Broth and Salsa
Next, pour in 4 cups of low sodium chicken broth and 1 cup of salsa verde. Stir well to combine, ensuring all ingredients are immersed in the liquid. Bring the mixture to a gentle simmer, partially covered, for about 15 minutes until the chicken is fully cooked and no longer pink in the center.

Step 4: Shred the Chicken
Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces, then return it to the pot. This creates a hearty texture in your Salsa Verde Chicken and Rice Tortilla Soup that will delight your taste buds.

Step 5: Final Touches for Flavor
Add 1 can of black beans, 2 tablespoons of fresh lime juice, and a handful of chopped cilantro to the pot. Stir everything together and heat through for another 10 minutes on low, allowing the flavors to meld beautifully. The vibrant colors and rich aroma will fill your kitchen!

Step 6: Serve and Enjoy
To serve, ladle the hot soup over bowls of cooked rice for added heartiness. Top each bowl with creamy yogurt, shredded cheese, diced avocado, extra cilantro, green onions, and a generous handful of crushed tortilla chips for crunch. Your cozy Salsa Verde Chicken and Rice Tortilla Soup is now ready to be savored!

Make Ahead Options

These delicious Salsa Verde Chicken and Rice Tortilla Soup bowls are perfect for busy weeknights and make meal prep a breeze! You can chop the vegetables and cook the chicken up to 24 hours in advance, storing them separately in airtight containers in the refrigerator to keep everything fresh. For even more convenience, prepare the entire soup and refrigerate it for up to 3 days; just remember that it may thicken slightly, so add a bit more broth when reheating to restore the right consistency. When you’re ready to serve, simply heat the soup on the stovetop or in the microwave, ladle it over rice, and add your favorite toppings for a comforting meal that’s just as delicious as when it was fresh.

How to Store and Freeze Salsa Verde Chicken and Rice Tortilla Soup

Fridge: Store leftover Salsa Verde Chicken and Rice Tortilla Soup in an airtight container for up to 3 days. It may thicken, so add a bit of broth when reheating to restore consistency.

Freezer: For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Leave some space at the top to allow expansion during freezing.

Reheating: Thaw overnight in the fridge before reheating on the stovetop or in the microwave. Add additional broth as needed to achieve desired consistency.

Avoid Overfilling: If you plan to freeze individual portions, use smaller containers to make it easier to thaw only what you need.

What to Serve with Salsa Verde Chicken and Rice Tortilla Soup

Imagine the perfect evening, where comfort foods come together to create a delightful spread alongside your warming soup.

Crispy Tortilla Chips: These crunchy delights are perfect for dipping or sprinkling on top, adding satisfying texture that complements each spoonful of soup.
Avocado Salad: A refreshing avocado salad with lime dressing brightens the meal, balancing the richness of the soup while adding creaminess.
Skillet Cornbread: Sweet and buttery cornbread is a classic side that absorbs leftover soup with each bite, making your meal feel even cozier.
Mexican Street Corn: This zesty corn dish topped with cotija cheese and cilantro adds a burst of flavor, creating a delicious pairing with the soup.
Grilled Chicken Quesadillas: Cheesy quesadillas filled with grilled chicken and sautéed peppers offer a hearty addition that everyone will love.
Zesty Lime Rice: Fluffy rice with lime juice and cilantro ties beautifully with the soup, enhancing flavors while providing additional heartiness.
Sangria: A refreshing fruit-forward sangria with citrus notes pairs perfectly, cleansing the palate between bites of your zesty soup.
Churros for Dessert: End the meal on a sweet note with warm, cinnamon-dusted churros, emphasizing the rich, comforting theme of your dinner.
Margaritas: A classic margarita enhances the vibrant flavors of Mexican cuisine while providing a tangy offset to the soup’s richness.

Expert Tips for Salsa Verde Chicken and Rice Tortilla Soup

Avoid Overcooking Chicken: Ensure your chicken is cooked just right—remove it when it’s no longer pink, about 15 minutes, to keep it tender in your Salsa Verde Chicken and Rice Tortilla Soup.

Don’t Skimp on Seasoning: Adjust spices to suit your taste, but try not to under-season. A pinch of salt and pepper can enhance all flavors wonderfully!

Perfect Rice Ratio: If adding rice directly into the soup, remember the ratio is 1 cup of rice to 2 cups of water. This prevents a dry mixture later on!

Simmer for Flavor: For a richer taste, let the soup simmer longer on low heat. This allows the spices and ingredients to marry beautifully.

Use Fresh Ingredients: Fresh lime juice and cilantro make a significant difference in flavor, so opt for these fresh ingredients over bottled versions when possible.

Salsa Verde Chicken and Rice Tortilla Soup Variations

Feel free to switch things up and make this hearty soup your own—your taste buds will thank you!

Turkey Swap: Replace chicken with turkey for a lean twist that’s equally delicious. Plus, using rotisserie turkey makes it an effortless option for busy nights!
Vegetarian Delight: For a plant-based version, use jackfruit or chickpeas in place of chicken, and vegetable broth instead of chicken broth for a complete meal that’s bursting with flavor.
Extra Veggies: Stir in diced zucchini or corn for added texture and nutrition. These veggies complement the soup’s flavors beautifully, elevating it to new heights.
Lentils for Heartiness: Substitute black beans with cooked lentils for a protein-packed variation. Lentils not only add a different texture but also infuse the soup with nutty flavors.
Spicy Kick: If you’re a heat lover, add more poblano peppers or toss in a few chopped jalapeños for an extra dose of spice. Just remember to adjust the chili powder accordingly!
Herb Upgrade: Experiment with fresh herbs like parsley or basil instead of cilantro for a unique herbaceous note that can transform the flavor profile.
Creamy Version: For a creamier texture, blend in a splash of coconut milk or cream cheese towards the end of cooking. This subtle change makes the soup decadently rich and indulgent.
Grain Alternatives: Swap out rice for quinoa, couscous, or even cauliflower rice for a twist on the usual base. Each grain offers a different flavor and texture that will keep your soup experience fresh.

Nothing beats the warmth and comfort of a good soup! If you’re looking for more variations, consider checking out other comforting recipes like Grilled Salsa Verde chicken or explore the flavors of Peruvian Chicken Rice.

Salsa Verde Chicken and Rice Tortilla Soup Recipe FAQs

How do I select ripe ingredients for this soup?
Absolutely! When choosing poblanos, look for firm, dark green peppers without any dark spots. They should have a smooth skin. For the chicken, opt for fresh, boneless, skinless thighs or breasts; they should feel slightly moist but not slimy. When selecting your onion, pick one that’s heavy for its size and has dry, papery skin for the best flavor.

What’s the best way to store leftovers?
Very! To keep your Salsa Verde Chicken and Rice Tortilla Soup fresh, store it in an airtight container in the fridge for up to 3 days. Since it might thicken, make sure to add a splash of chicken broth when reheating to regain that delicious, soupy consistency.

Can I freeze this soup?
Absolutely! To freeze your Salsa Verde Chicken and Rice Tortilla Soup, cool it completely first. Then, transfer it to freezer-safe containers, leaving a little space at the top for expansion. It will keep well for up to 3 months. When ready to enjoy, thaw it overnight in the fridge, then heat on the stovetop or in the microwave, adding extra broth if necessary.

What should I do if my soup is too thick?
The more the merrier! If you find your soup too thick after cooking or when reheating, simply stir in a little more broth until you reach your desired consistency. For a creamier texture, you might even add a splash of cream or milk. Taste and adjust any seasonings afterwards to maintain that savory flavor.

Are there any dietary considerations I should know about?
Very much! This recipe is gluten-free, making it a great option for those with gluten sensitivities. However, if you have chicken allergies, consider using shredded rotisserie chicken or a plant-based protein alternative. Always adjust spices and toppings like yogurt or cheese to accommodate personal preferences and allergies.

What can I do if I don’t have some of the ingredients?
No worries! If you’re missing any ingredients like fresh cilantro or poblano peppers, you can substitute them with herbs you might have on hand or use canned green chilies for a similar flavor profile. For beans, black beans can be swapped with pinto beans or even chickpeas. The beauty of this soup lies in its versatility!