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The 25 Most Popular Recipes of 2022.
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This simple one pot spicy Salsa Verde Chicken and Rice Tortilla Soup is the perfect bowl of wholesome, filling soup to warm up to on the coldest of days. Made with poblano peppers, shredded chicken, and a mix of chili powder, paprika, and oregano. Mix in rice and enjoy with salty chips on top. It’s spicy, cozy and so delicious. Top each bowl of tortilla soup with plenty of cheddar cheese, fresh cilantro, and avocado. And of course, plenty of tortilla chips.
As we reach the end of December and those bitter cold January days are just ahead, I’m already looking forward to sharing wholesome, yet cozy recipes to start off the new year. We’ve been getting snow on and off all week, so everyone has been craving delicious soup recipes.
We love tortilla soup over here, but this tortilla soup is a little different. It’s more of a green salsa and rice soup with plenty of chips on top – and on the side.
It’s so easy to make, using just one pot or the slow cooker. I’ve been making this recipe for years, we just love it with the salsa verde and rice.
Details
When I was first working on this salsa verde chicken soup, I knew I wanted it to be simple, but cozy, and full of flavor.
You can use a single pot on the stove, or use the crockpot, whatever is easiest for you.
I start with an onion, add poblano peppers, then chicken, and a mix of chili powder, smoked paprika, and dried oregano. If you’re making this on the stove, cook the spices with the chicken until you can really smell them in the air.
At this point, I just pour over the chicken broth. Actually, I’ve been using a mix of chicken broth and chicken bone broth. I love the Kettle and Fire Bone Broth if you’re looking for an easy-to-access store-bought broth.
Then the salsa verde. Cover the pot and simmer until the chicken is cooked and you can easily shred it. I usually pull the chicken out of the soup and then shred. But you can also easily shred the chicken directly in the soup.
The rest is really pretty darn simple. Simmer the soup for a few hours to really help the flavors meld and intensify. Or simply serve once the chicken is cooked.
If you have the time, I find the soup is best after a few hours of simmering.
To finish the soup, you can either add rice to bowls, then pour over the soup. Or you can stir the rice right into the soup.
If you know you want to enjoy leftovers, add the rice to bowls, then pour over the soup. If the rice sits too long in the soup, it’s going to end up soaking up most of the broth.
The toppings are the real secret here, they make this tortilla soup really good. You have to do them all!
I layer as follows: a thick layer of shredded sharp cheddar cheese, a dollop of Greek yogurt, and sliced avocado. Then sprinkle on lots of fresh cilantro, green onions, and cotija cheese.
Lightly crush tortilla chips on top, and use lots. Then lime zest and sea salt. Holy freaking YUM. It might be simple as can be, but every spoonful is so delicious. Think a little spicy, smoky, filled with chicken, peppers, rice, cheese, and all those toppings.
Perfect for wintery days.
Looking for other warming winter dinners? Here are a few ideas:
Better For You Chicken and Spinach Ramen
Creamy Butternut Squash Butter Chicken
30 Minute Spicy Indian Butter Chicken
Coconut Milk Braised Black Pepper Chicken
Coconut Sweet Potato Lentil Soup with Rice
Lastly, if you make this Salsa Verde Chicken and Rice Tortilla Soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Salsa Verde Chicken and Rice Tortilla Soup.
Servings: 6
Calories Per Serving: 321 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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
Instructions
- 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!
Crockpot
- 1. In the bowl of your crockpot, combine the onion, poblano peppers, chicken, chili powder, paprika, oregano, and a pinch each of salt and pepper. Stir in the broth and salsa verde.2. Cover and cook on low for 6-7 hours or high for 4-5 hours.3. Shred the chicken using two forks. Stir in the beans, lime juice, and cilantro. 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!
Notes
To Cook the Rice In the Soup: Alternately you can add 1 cup of dry rice and 2 cups of water to the soup when you add the chicken broth. Allow the rice to cook 20-25 minutes, but no longer. If you let it sit longer, it will soak up too much broth.
This post was originally published on December 28, 2022
I love recipes that you can make your own with a few tweaks. I chose to add cumin, garlic powder, and switched out regular chili powder for chipotle chili powder for a little extra kick. Also used chicken bone broth to amp up the protein. So easy to make and I love that I can keep it warm on the back of the stove for my family who plays sports and gets in at all different times several times a week. I always add rice to the bowls and then top with the soup if I think I’ll have leftovers, so the rice doesn’t soak up all the broth.
Hey Amber,
Thanks so much!! I appreciate you making this recipe and sharing what worked well for you! So glad it was enjoyed!
This is honestly the best soup I’ve ever made! The flavors are perfect, thank you for such a wonderful recipe!
Hey Erin,
Happy Sunday! Thanks so much for making this recipe, love to hear it turned out well for you!
This quickly became a family favorite and it’s definitely on repeat during the fall and winter. Followed the recipe exactly. Thank you!
Hi Christina,
Wonderful! Love to hear this recipe always turns out nicely for you, thanks for making it so often!
i would make about half the rice, the 3 cups takes up so much of the soup making it into a chili, i’d also add another poblano pepper for more flavor!
Thanks so much for trying this recipe, Michaela! Sorry to hear you didn’t love it!
What I did to make this for my family of 5
-Double the recipe but triple the chicken
-add 2 sazon packet
-(must)use 4 poblano peppers
-blend the chicken instead of using a fork
-used 29oz of pinto beans
-used 29oz of black beans
Thanks so much for sharing, Bethany!! I hope it was a hit with your family! Happy Monday!
Have made this a few times now -so easy and delicious. I often add some zucchini or red peppers and frozen corn to get some veggies in. I agree with other reviewers that the spices and salsa verde work some magic.
Thanks so much!! Love to hear you have been enjoying this recipe, I appreciate you making it! xx
absolutely delicious. this will be my new go-to tortilla soup recipe!
Hi Linda,
Happy Sunday! So glad to hear this recipe turned out nicely for you! I appreciate you making it and your feedback! xx
This is a regular in our house now. The tanginess of the salsa verde makes it addictive. The rice makes it more filling. Delicious with or without any toppings.
Hey Autumn,
Wonderful! Thanks a bunch for making this recipe and your comment, love to hear it was a winner! xx
Looks delicious😍Craving that lime & salsa verde. Could you share how to make corn tortilla chips at home? Yours look so perfect.
Thanks so much, Vanessa!! You bet, you can find that recipe here:
https://fett-weg.today/essentials/#sides%3C/a%3E%3Cbr /> Please let me know if you have any other questions! I hope you love this recipe! xx
Fantastic! I’m sad I waited as long as I did to try this recipe. Will be made on repeat in our house now. Thanks HBH fam!
Thanks so much, Paige! I’m so glad to hear you enjoyed this dish and appreciate you making it! Have the best week! XxT
Delicious. We haven’t made it several times.
Hey Leslie,
Awesome! Love to hear this recipe turned out well for you, I appreciate you making it! xxT
This is the best soup I have ever tasted. How simple to make and DARN GOOD. I will be making this for decades
Hey Jillian,
Thanks so much! So glad to hear this recipe was a hit, I appreciate you making it! Have a great Friday! xxT
This will be a repeat. Perfect for using some poblanos in my CSA box and I made this recipe to the specifications except beans. It was excellent and was just as good on its own without the rice.
Thanks so much, Elise! So glad to hear this recipe was a hit! I appreciate you making it:) xT
Made this last weekend, followed recipe almost exactly, left out a bit of salsa verde and reduced other spices just a bit but it turned out amazing. My husband and I both loved it, even after minimizing some of the spices, it was so flavorful and made for excellent leftovers.
Hey Leah,
Thanks so much! Love to hear this recipe turned out well for you, I appreciate you making it! Happy Friday! XxT
I have rotisserie chicken I need to use- how would you make this recipe with chicken that is already cooked?
Hi Lisa,
I would just add the chicken in step 3:) I hope you love this recipe! xT