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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.
Love this recipe but curious if it’s necessary to peel and/or remove the seeds from the poblano peppers? Thanks!
Hey Maria,
Thank you so much for giving this dish a try, I love to hear that it turned out well for you! I don’t peel my peppers, but I do remove the seeds, totally up to you! Have a great Thursday:)
Such a rich and hearty soup! Due to Covid, this is the first meal I have tasted in 8 days!! It was delicious!! I will definitely make again! Does it freeze well? Thanks
Hey Brennan,
Thank you so much for giving this dish a try, I love to hear that it turned out well for you! Yes, you could definitely freeze this! Have a great Thursday:)
This was the easiest recipe to throw together with a toddler and a newborn and cook in the crockpot all day! I added in corn at the end with the beans because I put corn in everything and it was such a good addition! Will definitely be making this over and over again!
Hey Rachel,
Thank you so much for giving this dish a try, I love to hear that it turned out well for you! Have a great Thursday:)
My whole family loved this meal. Even my teenage son who hates soup and was not thrilled when I put the bowl in front of him. He was the first to ask for seconds, but not the last!
The newest recipe in our regular weekday rotation. Thank you!
Hey Sandi,
Happy Wednesday!!❄️ Thanks so much for giving this recipe a try and sharing your feedback, I am so glad it was a hit! xx
Great recipe. Easy & tasty. I followed the recipe to a T and it was very flavorful and filling. Husband and I thoroughly enjoyed. Thanks so much.
Hey Nancy,
Happy Wednesday!!❄️ Thanks so much for giving this recipe a try and sharing your feedback, I am so glad it was a hit! xx
5 Stars! Perfect for a cold and rainy Cape Cod night. Thank you!
Hey Patti,
Awesome!! So glad to hear this soup was enjoyed, thanks so much for making it! xT
Holy flavor bomb! This is by far the best tortilla soup I’ve ever made, muy bueno!
Thanks so much Roxanne!! I love to hear that this recipe was a hit! xT
This was so easy to make and delicious! Will definitely make this again!
Hey Andrea,
Happy Wednesday!!❄️ Thanks so much for giving this recipe a try and sharing your feedback, I am so glad it was a hit! xx
Hi! This looks amazing! Could I make it with ground chicken?
Hey Kaity,
Sure, ground chicken would work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT
Cooked this tonight for a crowd! Absolutely delicious! Everyone raved over it!
Hey Anna,
Amazing!! So glad to hear that this recipe was a hit, thanks so much for making it! xT
This was simple and healthy, but I agree with your comment that you should load up on the toppings. Otherwise it feels like it’s missing something! But it was simple and good. Omitted the beans and used mild salsa verde and didn’t find it too spicy at all. I was nervous with the amount of chili powder. Only took minutes to prep!
Hey Lisa,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
comes together very easy! Great meal
Hey Catherine,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
I knew this would be a very tasty soup and I was right! It is so flavorful. I made one substitution. I made it on New Years Day and being a true southerner I substituted black-eyed peas for the black beans. It’s a tradition I felt you might understand! Happy New Year!
Hey Julie,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
I made this for dinner tonight…it was so good! I even made homemade chips to go with it! Thank you for your amazing recipes!
Hey Ida,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
This looks amazing! Can’t wait to try this next week. Is there a good way to tone down the spice?
Thanks so much Ruby!! Just be sure to use a mild salsa verde! You could also do green peppers in place of the poblanos! Let me know how this turns out! xx