sliced avocadoplain greek yogurt, fresh cilantro, sharp cheddar cheese + green onions, for topping
In a small bowl, combine the chili powder, cumin, oregano, paprika, brown sugar and a large pinch of salt + pepper.
In a large heavy bottom soup pot, heat the olive oil over medium heat. Sprinkle half the seasoning mixture over the chicken. Once hot, sear the chicken until browned on about sides, about 3 minutes per side. Once the chicken is browned, lower the heat to LOW and slowly pour in the the chicken broth. Add the remaining spice mixture, salsa verde, broccoli rabe or kale and season the soup with salt + pepper. Cover and simmer 25 minutes or until the chicken is tender and cooked through.
Meanwhile, heat about an inch of oil in a high sided skillet over medium heat. Once the oil is hot (if it sizzles when a wooden spoon is placed into the oil it is ready) add a few tortillas at a time and fry until golden, about 1 minute for the triangles and 30 seconds for the strips. Remove using a spider spoon and drain on paper towels. Sprinkle generously with salt and lime zest. Repeat with the remaining tortillas.
Once the chicken is cooked though, remove the soup from the heat and stir in the rice + fresh cilantro + lime juice.
Divide the soup among bowl and top with avocado, a dollop of plain greek yogurt, fresh cilantro, green onion and cheese. Add a large hand full of the tortilla chips. EAT!
*Alternately you can add 1 cup of RAW rice + 2 cups of water to the soup when you add the chicken broth. Allow the rice to cook NO LONGER than 25 minutes. If you let it sit longer, it will soak up all of the broth.