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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 was very good! Tried it with chicken thighs and loved it. Thank you!
Hey Sharon,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
Just made this for dinner, and it’s absolutely wonderful! Decently quick and low prep involved. I also am keeping rice separate for leftovers to prevent it from absorbing too much of the broth. Will definitely make again!
Hey Gina,
I appreciate you giving this recipe a try, I’m so glad to hear that it was enjoyed! Happy New Year! xx
Excellent recipe!
I cooked the soup for two hours, so delicious… even better the next day!
Super yummy, will definitely make this again.
Hey Meredith,
Amazing!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xT
Made it tonight! Excellent recipe! Will definitely add to the rotation:-)
Hey Mac,
Awesome!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
Really nice flavors and perfect for a stormy day dinner!
Hey Nancy,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
I’m currently making this and the kitchen smells amazing! Quick question, it looks like there are maybe rice noodles in the soup in the picture. Is that right?
Thanks,
Meghan
Hi Meghan,
Thanks for giving this recipe a try! There’s just rice in this recipe, no noodles:) Please let me know if you have any other questions! xT
Made this exactly to the recipe and it was AMAZING! Will absolutely make again!
Hey Arica,
Awesome!! So glad to hear that this soup was a hit, thanks so much for making it! xT
Made this recipe tonight. Outstanding! Thanks for the culinary inspiration, Tieghan.
Thanks so much Karen!! Love to hear that this soup was enjoyed! xT
Made this today and is amazing! We added potatoes instead of rice and beans…
Will make this again and again…
Hey Ellen,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
Love the spice in this soup. Made it yesterday and it is the perfect recovery lunch after a festive New Year’s Eve! I like to roast and peel the poblanos before chopping. Any opinions on if that is worth the effort or not for this recipe?
Hey Elizabeth,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! The poblanos are just fine without the roasting and peeling:) xx
Can I substitute with green enchilada sauce?
Hi Heather,
Sure, that would be fine for you to do! Let me know if you give this recipe a try, I hope you love it! xT
Delicious soup!! I had to substitute white beans because I was out of black beans but it’s great!!
Hey Tyann,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
Super delicious! Didn’t have salsa Verde so I made a red salsa. Otherwise I followed your recipe and it’s perfect ☺️
Hey Diane,
I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! Happy New Year! 🎊🎈
Delicious but definitely on the spicy side. I’d make again but adjust with a mix of poblano and sweet peppers. Thanks!
Hey Andrea,
I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! Happy New Year! 🎊🎈
Made it last night and it was sooo good – thank you! We did the rice separately so people could adjust how much they wanted. Happy New Year!
Hey Jen,
I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! Happy New Year! 🎊🎈
Great idea on the rice. That would be good for the leftovers as well so it doesn’t get too mushy! Thanks!