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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.
Hit with my family—including the 2-year-old!
Hey Abby,
Awesome!! Thanks so much for making this recipe, I love to hear that it was a hit! xT
Loved this. Quick and easy to make. Will make this again.
Hey Jaclyn,
Happy Friday!! I appreciate you making this recipe and sharing your feedback, so glad to hear this was enjoyed! xT
Loved this recipe!!
Really full of flavor!
Hey Sheila,
Happy Friday!! I appreciate you making this recipe and sharing your feedback, so glad to hear this was enjoyed! xT
This sound delicious but what happened to the other version of this recipe that this link used to take me to? It was a salsa verde chicken soup with kale and was one of my absolute favorites! Would you be able to let me know where I could find that version? Thanks!
Hi Mary,
Sorry, I no longer have access to that recipe, I revamped it:) Please let me know if you have any other questions! xT
What are the steps for doing this in an insta pot?
Hey Eric,
I don’t have the exact instructions for the instant pot, but you could certainly give it a try! Please let me know if you have any other questions! xT
I saw this and really really wanted to make it but, I didn’t have all the ingredients. I substituted a few things so I didn’t have to make a trip to the store and it turned out fantastic! It was a bit spicy but I liked it! Plus I’m dropping some off to my sick daughter and I’m pretty sure this will clear her sinuses real fast! 😂
I used Tomatillos instead of Poblano peppers. I had one Jalapeño so I stuck that in as well. All I had was Chipotle chili powder and regular Paprika so I substituted those 2 spices instead of the listed ones. The last thing was Pinto beans instead of Black beans. I’m not real confident about going away from the original written recipe but in a pinch I will try sometimes and I have to say this turned out super flavorful! Thanks for the awesome recipe! Can’t wait to make it again!
Hey Heather,
Happy Friday!! I appreciate you making this recipe and sharing your feedback, so glad to hear this was enjoyed! Thanks for sharing what worked well for you! xT
Would this soup freeze well after being made? It was so good thinking about making a big batch and freezing for meals through the week!
Hey Breanna,
Totally, you could definitely freeze this! Please let me know if you have any other questions, I hope you love this recipe! xT
This looks delicious! I can’t wait to try it! We have kids that don’t like the heat is there an alternative pepper we could use? Or would it be just as flavorful without it?
Thanks!❤️
Directions please for tortilla chips
Hi Kris,
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! xT
Hi Debbie,
You can sue green pepper in place of the poblano peppers. Please let me know if you give this recipe a try, I hope you love it! xT
Can regular salsa be substituted in or do you have a recipe for salsa verde? Living overseas
Hey Deborah,
Sorry, the salsa verde recipe is in the HBH Cookbook. You could use regular salsa, the soup is just going to heavily resemble the salsa that you choose to use. Please let me know if you give this recipe a try, I hope you love it! xT
Very good easy to make soup would totally make it again maybe add a bit more heat next time! Another winner!
Hey Missy,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx
looks delish – can this be done in an instant pot?
Hey Lisa,
Sure, that should work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
I’ve been waiting for a recipe that isn’t full of cheese, cream, and butter! This looks good and I’ll definitely try it! Please post more of these healthier recipes.
I hope you love the recipe Jay!!
This soup is absolutely delicious! Made with regular paprika due to preference. Otherwise, no changes. Will be making this again very soon! Thanks again for another tasty recipe Tieghan!
Hey Jennifer,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx
This looks wonderful! I am making this weekend for sure!!
Thanks so much Cassie! I hope you love the recipe! xT
Looks delicious and going to make it this weekend. Could you suggest something else for the black beans? Husband doesn’t tolerate those very well. Thanks.
I would use pinto beans or even a white bean would be good.
Hi Susan,
How about pinto or white beans? Either of those would be great! Please let me know if you give this recipe a try, I hope you love it! xT