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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!
This soup is FANTASTIC!! Super flavorful, perfect for a cold day. Made as written, but forgot the lime juice. Will add next time. Immediately sent this recipe to my daughter. Will definitely be adding it to the rotation. Thanks as always for sharing!!😊
Hey Rhonda,
Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
I’m always a sucker for a soup with rice!
Tieghan this soup is honestly delicious!!
It is so simple to make with very few ingredients that I was honestly surprised at how much flavor it had. I did let it simmer for two hours on the stove and maybe that made all the difference?!
Will be adding to my rotation of recipes!
Hey Jordan,
Happy Wednesday! ⛅️🌈 I’m so glad to hear that this recipe worked well for you and I appreciate you giving it a try! xx
Nobody wanted rice… super annoying. Sigh. So I changed it up… something I NEVER do with HBH recipes. I added a bag of frozen corn when I added the beans. But only half the corn and half the beans. Emulsified (without the chicken) the broth. Then added chicken and the remaining corn and beans. So no rice but it was at least thicker. And of course the spices and lime made it wonderful.
Hey Tracy,
Happy Friday!! ☘️🌈 So glad to hear that this recipe turned out well for you, thanks so much for trying it out! Great idea to add beans and corn! xT
Can I just add the dry rice to the crock pot when I start cooking it?
Hi Peter,
No, I would not recommend that, it’s going to soak up all of the broth:) Please let me know if I can help in any other way! xx
Made this last night and it was so delicious! Great soup as we transition into spring. All the flavors of this were *chefs kiss*. Thanks for always giving great recipe inspo!
Hey Aubrey,
Happy Wednesday!🌈 I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner!
I love this recipe and have made it several times, but have to laugh because in my ‘mom-brain/fog’ mode… I read and made 3 cups of rice… which turns out is more like 9 cups of cooked rice. I was ‘smart’ enough to realize something didn’t look right and put about 1/2 into the soup, which turned into a Mexican rice lol. I baked it into tortillas/enchiladas and it was delicious. Great, easy quick recipe that is a staple!! Thank you!
Hey Christy,
Fantastic!!🌻 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! Lol oops, sorry about the rice! xT
Amazing! Made this tonight and it was easy, flavorful and made a ton of leftovers. This recipe inspired me to fry my own tortilla chips for the first time which was easy and well worth the effort. Look forward to more recipes like this that can easily become weeknight staples.
Hi Stephanie,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
I made this and it was delicious! I made my homemade salsa verde to use instead of jarred salsa. Thanks for such a flavorful, satisfying soup!!! My husband isn’t a soup fan but ate multiple bowls of this!!
Hey Lisa,
Amazing!! So glad to hear that this recipe was enjoyed, thanks for making it!! Have a great weekend! xx
This looks delicious! What would the instructions be for using an Instant Pot?
Thanks Maria!! So sorry, I do not have those instructions as I have not tested that! Please let me know if you give this recipe a try! xx
Tried this for the first time today. SO good. I personally skipped the beans and used cauliflower rice to make it Whole30 approved and it turned out great!
Hey Liz,
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Great idea!!! We don’t eat rice. Can you tell me how you did it with the cauliflower rice? Did you just stir it in at the end? or add to individual bowls and poured the soup over the top?
Made this tonight. Thought I had the best Tortilla Soup recipe. I was wrong. You do!! Perfect healing soup for a sick husband, and totally delish to boot. Can’t wait for tomorrow to have for lunch!
Hey Dana,
I appreciate you making this recipe and I’m thrilled to hear that it turned out well for you! Have a great weekend! xx
This is so good!!! Leftovers are even better. The rice absorbs the liquid and it becomes the most comforting bowl of goodness!!!!
Hey Shea,
Happy Friday!!⛄️ Thanks a bunch for giving this dish a try, I love to hear that it turned out well for you:)
Hi Tieghan,
This soup turned out great. Is it ok to freeze the leftovers?
Thank you
Hey Heidi,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! Sure, you should be able to freeze! xx
Thank you! It is so good! Even the second day:)
I’m new to this site, and have been trying a few recipes. This one was fantastic. I used a medium heat salsa verde and the result had a nice kick without being painful. Great flavors, very hearty….loved it. I topped our soup with cotija cheese and sour cream, and served with blue corn chips. Yum!
Hey Julie,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
This was SO GOOD and made so much! I ate the leftovers for days and never got tired of it!
Hey there,
Amazing!! So glad to hear this dish was tasty for you, thanks for making it! xT