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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.
Holy cow, was this one good! We didn’t have black beans, but I added corn and it was a good addition. I also made cilantro lime rice for even more lime flavor. Will definitely make again!
Hey Breana,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
Made this tonight & it was delicious!! A hit with the teens in my house so I call that a win! Thanks for this great recipe.
Hey April,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
So good! Everyone in my family loved it and made great leftovers.
Hey Kelly,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
Hi! Trying this recipe tomorrow and so excited. I’m having trouble finding the recipe for your tortilla chips? Any help is appreciated!!
Hey Clarissa,
You can find the recipe for the tortilla chips here:
https://www.halfbakedharvest.com/essentials/
Please let me know if you have any other questions! I hope you love this recipe! xT
I had the very same question! The chips look so yummy!
So easy and so delicious! I’m a pretty novice cook and I was pleasantly surprised that I could make a soup that tasted this good. It’s my husband’s new favorite. Mine, too. The poblanos add the perfect flavor. This will be on repeat year round.
Hey Camille,
Awesome!! So glad to hear that this recipe was enjoyed and thanks so much for making it! Have a great weekend:)
so disappointed! I came here looking for the old version with kale and no poblanos or black beans. it’s my husband’s and my favorite soup! can you share that somewhere?
Hi Whitney,
So sorry, I no longer have that recipe, this is the new version and it’s been revamped:) Please let me know if you have any other questions! xx
Just finished our leftovers, this was a super easy soup…I have never made chicken tortilla soup before but this had so much flavor and it was a bit warm but who cares 🤤…delicious
Hey Marcy,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
Same here! I’ve made the old version so many times I can buy the ingredients off the top of my head. I just use the recipe to see the spice measurements. That changed too. No more brown sugar. I feel like there was cumin too but maybe not.
What happened to your other chicken salsa verde soup? It’s my family favorite. Can’t find it on here at all. I can basically make it by heart except for the spices. It’s the one with kale and brown rice. Super easy one pot
Yes!! I was just looking for this one! where did it go?!? 😞😞😭😭
Sorry, I revamped that recipe, this is the new version:)
Hi Liza,
So sorry, this recipe is the new version of that, I just gave it a revamp since it was pretty old:) Please let me know if you have any other questions! xT
Can you share the previous recipe for this soup? Was planning on making based on those ingredients and now can’t find the info. Can I just omit the beans and poblanos and replace with kale?
Hi Ala,
Sorry, I no longer have that recipe, I revamped it with this version:) xx
I’ve made several of your recipes but this is my new favorite! It’s so easy, delicious and insanely flavorful. I had to substitute the poblano pepper with green bell pepper and jalapeño bc the grocery store didn’t have any. Added a pinch of cayenne pepper too. Thanks for creating so many amazing recipes!
Hey Richelle,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
I make a chicken tortilla soup all of the time, but decided to try this recipe. It was SO good and will definitely make this one instead of the other more often. Even the hubby and kids approved 🙌
Hey Stephanie,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
Tieghan!!! This was out of this world yummy!!! My husband must have said “this is so good” at least 6-7 times. Thanks for another killer recipe!
Hey Laura,
Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
This might be my favorite soup now! It is so easy to make and so delicious. Everyone loved it!
Thanks so much Anna!! I love to hear that this recipe was enjoyed and appreciate you making it:) xT
I made this in the crackpot for Monday Night football and it was a hit! So flavorful and satisfying. I used Trader Joe’s salsa verde, 1.5 pounds chicken and didn’t use rice since I didn’t want it too thick. I will definitely make this again!
Hey Corie,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
I love this soup! It’s become a new weekly staple in my house. I do keep the rice and soup separate until I serve because it can soak up more soup as the rice sits. Great flavors!
Hey Nicole,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
I made this on a chilly Saturday night for my husband and a hungry group of guys. It was such a hit! The tortilla chips were a nice touch. Thank you for the cozy recipes!
Hey Olivia,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT
Ugh, I cooked 3 cups of rice and put that in. It turned into porridge. To be clear: It’s 1 cup uncooked rice, cooked (which equals 3 cups cooked rice). The soup tasted deliciousn but after I put the rice in, I had to thin it out with more broth. It lost some of the richness of flavor but still good. Next time, I’ll read the recipe more critically
Oh wow, I just did the exact same thing and thought it was very heavy on the rice. If only I had scrolled down an hour ago. Still tasted okay but definitely thick.
Do you cook the rice separate? Or add it into the soup?
Hi Renee,
I cook the rice separate and then add it to the soup in step 4:)
Hi Ann,
The recipe calls for 3 cups of cooked rice, so what you did is correct. Did you add it in step 4 or earlier? Let me know how I can help! xx
This is so good and easy to make. I didn’t make the tortilla chips and I served with cilantro lime rice on the side. Yummy and a nice spice kick.
Hey Bri,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx