Cozy Salsa Verde Chicken and Rice Tortilla Soup for Comfort

Enjoy the warmth of Salsa Verde Chicken and Rice Tortilla Soup, a comforting one-pot meal perfect for cozy evenings with tender chicken, spicy poblanos, and hearty rice.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Soup

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

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.

For Added Texture

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.

For Brightness

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.

For Serving

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.

Equipment

large pot

Method

Step‑By‑Step Instructions

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.
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.
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.
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.
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.
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.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

For best results, use fresh ingredients whenever possible and adjust seasoning to taste.

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