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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.
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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 delicious soup recipes.
We love tortilla soup over here, but this tortilla soup is a little different. It’s more of a green salsa 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 slow cooker. 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 salsa verde chicken soup, 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.
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This recipe is soo full of flavor!! My entire family loved it. This is going on repeat through the rest of winter!!
Hey there! So glad you enjoyed this recipe! Thank you so much for giving it a try! xT
Delicious soup, perfect meal for a winter storm. I omitted the poblano to make it kid friendly, they loved it! I think next time I will try with poblano, definitely making this again
Hey Ashley! So glad you enjoyed this recipe! Thank you so much for giving it a try! xT
We LOVE this soup! Could we freeze it in portions (without the rice and toppings)? We got Souper Cubes for Christmas and would love to have this household favorite on hand all winter long!
Hi there! Yes, that should work well! 🙂 xT
Made this tonight and my husband said this was the best soup I’ve ever made. Added bonus, all 3 of my kids loved it!!
Hi Tiffany! So glad you enjoyed this recipe, thanks so much for trying it out! 🙂 xT
I have so many Half Baked Harvest recipes saved & finally made this one as my first. It is so delicious! I skipped the cilantro because I have the soapy taste genetics. I couldn’t taste cilantro in the salsa verde I bought so if you’re like me, don’t be afraid to try this recipe! Do not skip the toppings & definitely get cotija cheese > other cheeses if you can! Yum.
Thanks so much for trying out this recipe Autumn! xT
– used 1 poblano pepper
– used only 2 cups of rice
– topped with shredded cheddar and tortilla chips
Thank you Traci! xT
Going to try this tomorrow night! Question though – if cooking in the crockpot, is it okay to go ahead and add the uncooked rice and water in at the broth step? I noticed the note that said not to let it cook in the broth for more than 20-25 minutes so it doesn’t soak up too much broth. Thank you so much!
This is delicious! The blend of spices come together for a great flavor. Easy to make and tastes amazing…
My husband loved it too!
Hi! I’m so so glad you enjoyed this recipe! Thanks for giving it a try! xT
Amazing! Could you throw the rice in uncooked and it be alright?
Hi Samantha! I’m not sure how the rice would cook if you put it in uncooked! So sorry! xT
This is a super easy soup. Great for a week night with little time. I left the rice out so if someone wanted to make a Chipolte style bowl v. a soup. I made more rice than the recipe calls for to accommodate this.
Hi! I’m so so glad you enjoyed this recipe! Thank you for trying it out! xT
My husband is not a fan of soups and LOVED this!! I made this in my daughter’s Instant Pot and it was so easy! I will definitely be making this again!
Thank you Cheryl! I’m so glad you loved this soup! xT
Superb!
Another winner Tiegan!
Thank you sooo much Angie! So glad you enjoyed the recipe! xT
Could you cook the rice with the soup? Thanks! Excited to try!
Such a good soup! Very easy to adapt. I had leftover sous vide chicken I used. The kids could not get enough!
Thank you so much Kara! xT
This was so delicious and really super easy!! It tasted so fresh and I bet it will taste even better tomorrow! Thanks so much my who family loved it.
Hi Laurie! Thank you so so much! Love to hear that you and your family enjoyed this recipe! xT
Really delicious! Added frozen corn – would recommend.
Thank you Kendra! So glad to hear you enjoyed this soup! xT
I’m vegetarian so substituted the chicken and chicken broth with tofu and veggie broth. Absolutely delicious and so simple. LOVE.
Thank you sooo much for trying out this recipe! Hope your New Year is off to an awesome start! xT