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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 bowls of soup.
We love tortilla soup over here, but this tortilla soup is a little different. It’s more of a salsa verde 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 crockpot. 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 recipe, 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.
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.
Hi Tieghan,
Loved this recipe, and my 6 year old loved it as well. Would you recommend freezing leftovers for eating in a month or so? We are a family of 3 so have a lot left over. Thanks!
Hey Amy,
Happy Friday!!😎 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and your review! Yes, you can totally freeze leftovers! xT
This soup is so fresh tasting and simple to put together! And super big bonus, my 8 and 10 year old devoured it!
Hey Sarah,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks for making it:) xT
Hi! Is there an instapot version of this soup? Thank you! I guess it would be the same as the Crockpot directions except for Step 2… how long in the IP?
Hey Marcela,
Sure, I would just do high pressure for 15 minutes:) Let me know how this recipe turns out for you, I hope you love it! xT
Omy geez!! This is yummy 😋
I would like a bit spicer but my husband ! It’s very tasty an simple! Thank you for sharing 🤗🩷
Hi Melissa,
Happy Friday!!😎 I love to hear that this recipe was a hit, thanks for making it and your comment! xx
I made the stovetop version, but I had to cook my chicken in the soup a bit longer than the original 15 minutes; it also came out pretty tough. Otherwise, the flavors were delicious, and I never thought to add avocado on top of my soup, but wow, it makes such a difference! I’m glad I have leftovers to last for a week.
Hi Maura,
Amazing!! So glad to hear that this recipe was enjoyed, thanks a lot for making it! Have a great weekend!! Sorry to hear about the chicken. xT
I made the crockpot version…..I thought the flavor was very nice but I thought the 6 cups of stock and 2 cups salsa verde seemed like a lot of liquid. I would use a lot more chicken and beans next time (would double what recipe calls for), it didn’t have enough substance to it for my taste. But very yummy still…thanks HBH!
Hi Sarita,
Amazing!! I am thrilled to hear that this recipe was tasty for you, thanks a lot for giving it a try!🥑🥝 xT
Oh my lawd this is restaurant quality. We loved it!! Delicious!! I used tostada shells for my chips and sprayed them with some olive oil spray then sprinkled with course salt. Just….wow.
Hey Kayla,
Happy Wednesday!! Thank you so much for making this recipe and sharing your review, I am so glad it was delish! xT
This is my new favorite recipe. I’ve been making it about once a week since January. It’s even better reheated- just keep the rice stored separately. The flavors are so warm and I love the splash of lime! Just perfect for the winter, but I may have to continue my obsession into spring and summer!
Hey Caroline,
Fantastic!! I appreciate you making this recipe so often and your comment, so glad to hear it is always delish! xT
My family loves this. I used a rotisserie chicken for ease and left out the beans. There were no leftovers and I was asked to put this in the menu rotation!
It had so much flavor for not a lot of effort. Thanks Tieghan!
Hey Jennifer,
Wonderful!!🌴🍍 I appreciate you making this recipe and sharing your review, love to hear that it turned out well! xx
This recipe is soo good! We add cheddar cheese to the soup, not just as a topping, to make it a little less healthy 😉 but so delicious and a new family favorite!
Hey Dallas,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx