halfbakedharvest4.8
Salsa Verde Chicken and Rice Tortilla Soup.
One pot spicy Salsa Verde Chicken and Rice Tortilla Soup, the perfect bowl of wholesome, filling soup to warm up to on the coldest days.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
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!
chili powder2 teaspoons(14 ounce) black beans, drained1 candried oregano1 teaspoonsalsa verde2 cupslime juice2 tablespoonsyogurt, avocado, cheese, and green onions, for servingtortilla chips, for serving
2
Crockpot
3
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!
chili powder2 teaspoons(14 ounce) black beans, drained1 candried oregano1 teaspoonsalsa verde2 cupslime juice2 tablespoonsyogurt, avocado, cheese, and green onions, for servingtortilla chips, for serving
Nutrition Facts
calories
321 kcal
serving Size
1 serving
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