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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.

Salsa Verde Chicken and Rice Tortilla Soup | halfbakedharvest.com

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.

Salsa Verde Chicken and Rice Tortilla Soup | halfbakedharvest.com

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.

Salsa Verde Chicken and Rice Tortilla Soup | halfbakedharvest.com

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.

Salsa Verde Chicken and Rice Tortilla Soup | halfbakedharvest.com

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.

Salsa Verde Chicken and Rice Tortilla Soup | halfbakedharvest.com

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.

Salsa Verde Chicken and Rice Tortilla Soup | halfbakedharvest.com

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.

Salsa Verde Chicken and Rice Tortilla Soup | halfbakedharvest.com

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

French Onion Short Ribs

Crockpot Crispy Pork Ramen

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.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.

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Ingredients

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. 
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Salsa Verde Chicken and Rice Tortilla Soup | halfbakedharvest.com @hbharvest
Salsa Verde Chicken and Rice Tortilla Soup | halfbakedharvest.com

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Comments

  1. 5 stars
    I have made dozens and dozens of chicken tortilla soup and I can finally stop my search. This one is perfection just as it is. Not too spicy, great flavor with the salsa verde instead of any of the red sauces. The white rice makes the dish. I kept it separate so it wouldn’t soak up the liquid because I like soupy soup.
    Thanks for sharing!

    1. Hey Juli,
      Amazing!! Love to hear that you enjoyed this recipe, thank you so much for making it and your comment! xx

  2. 5 stars
    This has become one of my husband’s favorite soups of all time. Thank you for the new greatest dinner hit in our house! Big hugs from your fans in Vienna, Austria.

    1. Hey Erin,
      Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT

  3. 5 stars
    Hi there! I am so excited to try this recipe, I am wondering if this is something I could make in my instant pot? Thank you for your time!

    1. Hey Emily,
      I’ve not tested it so I don’t have the exact instructions, but I don’t see why it wouldn’t work for you! Please let me know if you give this recipe a try! xx

  4. 5 stars
    Flavorful, filling, fabulous! I made this tonight and it was perfect on this cold, rainy Charlotte NC night. I followed the recipe exactly and would not change a thing! I did make the rice separately since it is just my husband and me and we will be eating it again this week! (I learned my lesson when I made an orzo soup recipe and it soaked up all the broth!) Thanks for all your delicious recipes!

  5. 5 stars
    Love this recipe. We make it all the time. I’d love to try it on the instant pot though. How long would you suggest cooking the chicken in the instant pot?

    1. Hey Haley,
      Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! So sorry, I don’t have exact instant pot instructions, I haven’t tested it! xT

  6. 5 stars
    Came together easily and tasted great. Especially appreciate how customizable it is. We made it with a large poblano and a jar of Guy Fieri salsa verde and it was very flavorful but I think I’ll look for a spicer salsa next time. A jalapeño or Serrano would do. Or even a little more chili powder. Once you’ve made it as is, this would be easy to modify or make in batches if serving a crowd with varying ideas of hot. Also the extra toppings make it fancy but the only essential in my view is the yogurt. The avocado is always great but if they are too expensive or small you could omit. We love the hint of lime Tostitos and they go nicely here too. We will have this one on repeat, esp through winter.

    1. Hey Michelle,
      Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT

  7. I made this soup with mild salsa verde and poblano peppers (1) and it was still too much of a kick for me. I generally can handle mild to medium. Still loved it.

    1. Hey Elaine,
      Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx