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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.

Salsa Verde Chicken and Rice Tortilla Soup | halfbakedharvest.com

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.

Salsa Verde Chicken and Rice Tortilla Soup | halfbakedharvest.com

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.

Salsa Verde Chicken and Rice Tortilla Soup | halfbakedharvest.com

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.

Salsa Verde Chicken and Rice Tortilla Soup | halfbakedharvest.com

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.

Salsa Verde Chicken and Rice Tortilla Soup | halfbakedharvest.com

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.

Salsa Verde Chicken and Rice Tortilla Soup | halfbakedharvest.com

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.

Salsa Verde Chicken and Rice Tortilla Soup | halfbakedharvest.com

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

French Onion Short Ribs

Crockpot Crispy Pork Ramen

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.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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

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. 
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Salsa Verde Chicken and Rice Tortilla Soup | halfbakedharvest.com @hbharvest
Salsa Verde Chicken and Rice Tortilla Soup | halfbakedharvest.com

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Comments

    1. Hey Tanya,
      Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx

  1. 5 stars
    I love trying different tortilla soup recipes. This one is a keeper! My family loved the addition of the rice. Thank you!

  2. 5 stars
    This was so easy to make and absolutely delicious. Had a good kick to it with the spice. Will be making again.

    1. Hey Krista,
      I am delighted to hear that this recipe turned out well for you and appreciate you giving it a try! Have a great weekend:)

  3. 5 stars
    Such a great recipe which great flavors. I made it in the crock pot and it was yummy! My kids have told me to only use this recipe for tortilla soup from now on!

    1. Thanks so much for making this recipe Stacy, I love to hear that it was enjoyed by your family! Happy Friday! xx

  4. 5 stars
    I made this for a friend today and it was zingy! I like the kick of lime/cilantro rice which steams in 90 seconds! Thanks for another great recipe, Tieghan!

    1. Hey Melissa,
      Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT

  5. 5 stars
    Served this tonight to my parents and eight kids. It was a HIT all the way around! 11 yo boy: “Mom, you need to make this soup again!” I used chicken thighs and homemade beef broth bc I forgot to buy chicken broth. Seasonings and toppings were perfect. Thanks for the great recipe.

    1. Hey Drina,
      Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT

      1. If I make this soup ahead of time, should I keep the rice separate? I’m thinking if it sits in the soup for q day or two, that the rice would absorb the broth. Thank you!

        1. Hey Melanie,
          Yes, I would keep the rice separate for best results:) Please let me know if you have any other questions! xT

  6. 5 stars
    Delicious!!! So easy to make – I opted for the crockpot option, cooked on high for 4.5 hours and it was perfect. My boyfriend is not a soup guy.. I asked him to try a bite and he downed two bowls!! Highly recommend!

  7. 5 stars
    I will preface this because soup is not always a hit at our house….but this is by far the best recipe I’ve made and will become a routine favorite. Unbelievable flavor and incredible depth. We are in the middle of packing and had no rice, but oddly had the rest of the ingredients….frozen homemade broth, chicken, etc., so I used some orzo pasta instead of rice and it was delish! You created a massive hit with this recipe!

    1. Hey Patricia,
      Amazing!! I love to hear that this soup was enjoyed by your family:) Thanks for giving it a try and sharing your feedback! xT

    1. Hey Callie,
      Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT

  8. 5 stars
    Love this soup! So does the family. I didn’t have poblano peppers, so I chopped 6 or so mini bell peppers and one jalapeño.

    1. Hey Paige,
      Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT

  9. 5 stars
    I have this in the crockpot right now and it smells amazing. Do you have an easy link to your chips? They look delish

  10. 5 stars
    I made this soup last night and it was absolutely amazing! I defrosted my leftover homemade turkey stock from Thanksgiving and used that as the broth. We topped off the soup with everything recommended and it was delicious. What I love about your recipes is that they are always interesting with complex flavors and depth, but most of all, they are very fun to make!

    1. Hey Lynn,
      Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT

  11. 5 stars
    So easy and so good. Everyone loved it even though one of my kids said they don’t like soup. I made homemade salsa verde and chips. My husband asked if this was another meal from “that gal”. 🙂

    1. Hey Meghan,
      I appreciate you making this recipe and sharing your comment, so glad to hear it was enjoyed! xx

  12. 5 stars
    So good! Very easy to throw together! All the toppings really make it a winner. Keeping rice separate for our leftovers tomorrow! Will be adding to our rotation, thank you!!

    1. Hey Sarah,
      Perfect!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xx

  13. 3 stars
    I made this tonight and was soo excited to try it…I can’t believe I’m saying this because I feel like when cooking it, I added enough spice etc (I followed the recipe measurements) but I feel like the soup ended up being very bland. When loaded up with toppings it was better. I ended up having to rework the soup and added a lot to the pot for future meals. But everyone has different tastes and she has a million other awesome recipes that are delicious!

    1. Hey Gina,
      Thanks for giving this recipe a try and sharing your feedback, so sorry to hear this was not enjoyed! Please let me know if there is anything that I can help with! xx