Next Post
The 25 Most Popular Recipes of 2022.
This post may contain affiliate links, please see our privacy policy for details.
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 made this for lunch today, and I think it might be the best thing I have ever made! I’m totally obsessed with it. The flavors are fantastic, it feels so warm and hearty but healthy at the same time, and it was super easy!
I admit I had planned to be lazy and buy tortilla chips, but I forgot, and decided to try frying the tortillas (my first time frying anything ever!). It was so easy and SO SO GOOD. This is definitely going to be a new staple around here!!
So excited to hear you tried frying! Even more excited to hear you like the recipe! Thanks Jamie!
Tried and tested. So good! Can’t wait to try even more or your recipes!
If you don’t mind me asking, which photo editing software do you use?
Thank you!! I use lightroom
I love Mexican food. This looks like it would taste so good I wouldn’t stop eating it!
hehe! Thank you!!
This and the skillet cookie stole the show at our super bowl party. Thanks! Your recipes never fail me!
Gorgeous. That broth looks quite heavenly!
Thank you so much, Brenda! Have a great weekend!!
Always a good choice for a cold day – love this.
Thank you!
OH MY GOODNESS. I must say that, although Tieghan’s recipes never fail to impress, this one nearly takes the cake. Incredibly flavorful, the toppings add an extra layer of depth, and so so easy to make. I recommend it very highly! Thanks for the recipe!
Hi! We made this yesterday for dinner! OH MY WORD – DELICIOUS.
For some reason I thought it was a slow cooker recipe when I printed it out, but we decided to try it in there anyway and it worked out great! 3.5 hrs on low and the chicken shredded beautifully. We just added the rice right before serving.
Will definitely be making it again. Thank you 🙂
YA! So happy you loved it! Thank you!
I want this soup everyday for lunch!!!
hehe, thank you!!
I’ve been living on soup lately and I have to make this one next. Those toppers are a must!
Thank you!
I love comforting soups like this. The flavors are amazing… and like your mom, mine has always taught me that rice in soup makes the best kind of soup!
Absolutely love how comforting this soup looks. This combo of soup is just so yumm and delish.
Btw..love samoas, the best.
xx
Looks so good! I will have to try this.
This looks so good!!! I love Mexican tortilla soups – and this version looks fantastic.
Thanks Laura1 Hope you have a great weekend!
This soup sounds like a big bowl of comfort!