As the chill of autumn settles in, I find myself craving warm, comforting bowls of soup that feel like a cozy hug. Enter my One-Pot Salsa Verde Chicken and Rice Tortilla Soup—a deliciously vibrant dish that brings the spirit of Mexican cuisine right into your kitchen. This recipe shines not only for its rich flavor, featuring tender chicken and zesty salsa verde, but also for its surprising ease, making it a perfect weeknight choice. With minimal prep and cooking time, you can whip up this gluten-free, healthy delight in under 45 minutes. Whether you’re gathering around the table with family or enjoying a solo night in, this soup is sure to please everyone. Ready to dive into a bowl of warmth? Let’s get cooking!
Why Should You Try This Soup?
Easy Preparation: With its one-pot method, this soup makes weeknight cooking a breeze, allowing you to spend less time in the kitchen and more time savoring your meal.
Flavorful Comfort: The zesty salsa verde and tender chicken combine to create a mouthwatering flavor that’s both comforting and exciting, perfect for chilly nights.
Healthy and Guilt-Free: Packed with lean protein, fiber-rich beans, and plenty of veggies, this dish provides a wholesome meal without compromising on taste.
Versatile Options: Feel free to customize your soup by swapping in your favorite beans or adjusting the spice level to fit your family’s preferences. If you’re a fan of one-pot meals, don’t miss my Corn Chicken Rice or Grilled Chicken Sandwich recipes for more deliciousness!
Crowd-Pleaser: Whether it’s a family dinner or a gathering with friends, this soup will impress everyone at the table with its vibrant flavors and hearty texture.
Salsa Verde Chicken and Rice Tortilla Soup Ingredients
For the Soup Base
- Extra Virgin Olive Oil – Adds richness and depth; substitute with avocado oil if needed.
- Yellow Onion – Provides sweetness and aroma as the base for flavor.
- Boneless Skinless Chicken Thighs or Breasts – Main protein source that remains tender and juicy; can substitute with shredded rotisserie chicken for faster prep.
- Chili Powder – Introduces heat and depth; adjust to taste for spice levels.
- Smoked Paprika – Imparts a delightful smoky flavor to the soup.
- Dried Oregano – Enhances the aromatic profile with its earthy notes.
- Kosher Salt and Black Pepper – Essential for seasoning; balance to suit your taste.
For the Vegetables
- Poblano Peppers – Adds a mild heat and earthy flavor; increase the quantity for extra spice.
- Salsa Verde – The key ingredient that gives the soup its zesty, tangy essence.
- Low Sodium Chicken Broth – Forms the flavorful base of the soup; feel free to use vegetable broth for a vegetarian option.
For Added Nutrition
- Black Beans – Contributes protein and texture; swap for pinto beans if desired.
- Lime Juice – Brightens flavors wonderfully; fresh limes are preferred for the best taste.
- Cilantro – Fresh herb garnish that adds brightness; can be omitted for those who dislike it.
- Cooked Rice – Serves as a hearty filler; substitute with quinoa or omit for a low-carb version.
For Garnishing
- Tortilla Chips – Adds a crunchy texture, perfect for topping or enjoying on the side.
- Yogurt, Avocado, Cheese, and Green Onions – These optional toppings provide added creaminess and flavor, elevating your soup experience.
Dive into making this Salsa Verde Chicken and Rice Tortilla Soup—a wonderfully comforting choice that’ll warm your heart and home!
Step‑by‑Step Instructions for Salsa Verde Chicken and Rice Tortilla Soup.
Step 1: Heat Oil
In a large pot over medium heat, warm 2 tablespoons of extra virgin olive oil until shimmering. Add one finely chopped yellow onion and sauté for about 5 minutes, stirring occasionally, until the onion is translucent and fragrant. This will create a sweet base for your cozy Salsa Verde Chicken and Rice Tortilla Soup.
Step 2: Cook Veggies and Chicken
Next, stir in 2 chopped poblano peppers along with 1 pound of boneless, skinless chicken thighs or breasts, and season with 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and salt and pepper to taste. Sauté for another 5 minutes until the chicken is lightly browned and the mixture becomes aromatic, ensuring everything mingles beautifully.
Step 3: Add Broth and Salsa
Pour in 4 cups of low sodium chicken broth and 1 cup of salsa verde, stirring gently to combine. Bring the mixture to a simmer over medium heat, partially covering the pot. Let it cook for 15 minutes, allowing the chicken to cook through and the flavors to meld together into a delicious broth.
Step 4: Shred Chicken
Carefully remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the pot. Add 1 can of drained black beans, the juice of 1 lime, and a handful of chopped cilantro to the soup, allowing it to simmer for an additional 10 minutes.
Step 5: Incorporate Rice
Decide whether to stir 2 cups of cooked rice directly into the soup or layer it in individual bowls before ladling the soup on top. Either way, this will add a hearty texture that complements the vibrant flavors of the Salsa Verde Chicken and Rice Tortilla Soup.
Step 6: Serve
Ladle the warm soup into bowls, invitingly topping each serving with a dollop of yogurt, shredded cheese, sliced avocado, fresh cilantro, and a sprinkle of crushed tortilla chips for that delightful crunch. Add a zest of lime over each bowl to elevate those bright flavors before diving into your cozy creation.
Expert Tips for Salsa Verde Chicken and Rice Tortilla Soup
- Simmer Longer: For a richer flavor, let the soup simmer for an additional 10-15 minutes to deepen the taste profile.
- Rotisserie Chicken Hack: If time is tight, use shredded rotisserie chicken—add it in step three after the broth and salsa for a quick prep.
- Control Rice Texture: To prevent overly soggy rice, add it just before serving or directly into individual bowls.
- Adjust Spice Levels: Increase the number of poblano peppers or add jalapeños if you prefer more heat in your Salsa Verde Chicken and Rice Tortilla Soup.
- Fresh Ingredients: Always opt for fresh lime juice and cilantro to enhance the soup’s bright, vibrant flavors.
- Creative Variations: Feel free to switch up the beans or greens based on what you have at home, keeping it tasty and customized to your preference.
How to Store and Freeze Salsa Verde Chicken and Rice Tortilla Soup
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Fridge: Store the soup in an airtight container for up to 3 days to keep it fresh and flavorful. Reheat on the stove, adding extra broth if needed to achieve desired consistency.
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Freezer: This Salsa Verde Chicken and Rice Tortilla Soup freezes well. Portion into freezer-safe containers and consume within 3 months for optimal taste and quality.
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Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat on the stove over medium heat, stirring frequently until heated through.
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Avoid Over-Soaking: If adding rice, consider storing the soup and rice separately to maintain texture and avoid sogginess upon reheating.
What to Serve with Salsa Verde Chicken and Rice Tortilla Soup
Indulge in a cozy meal experience that perfectly complements your warm, zesty soup with delightful flavors and textures.
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Cornbread Muffins: Soft and slightly sweet, these muffins offer a comforting contrast and are perfect for soaking up your flavorful broth.
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Crisp Green Salad: A refreshing mix of greens, cucumbers, and tomatoes drizzled with a lime vinaigrette balances the richness of the soup.
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Guacamole: This creamy avocado treat brings richness and a fresh twist that pairs beautifully with the tangy notes of the salsa verde.
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Mexican Street Corn: Sweet, buttery corn topped with chili and lime elevates your meal with vibrant flavors and a delightful crunch.
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Cilantro Lime Rice: Fluffy rice with a hint of lime and fresh cilantro enhances the soup and adds a bright, aromatic element to the meal.
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Iced Hibiscus Tea: A refreshing beverage that balances the spiciness of the soup with its floral notes and subtle sweetness.
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Churros: For dessert, serve these warm and crispy treats dusted with cinnamon sugar to bring a sweet finish to your meal.
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Tortilla Chips and Salsa: Crunchy chips with fresh salsa make a great appetizer, encouraging everyone to dig in while waiting for the main dish.
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Light Mexican Beer: Enjoy this with a light lager or pilsner to create a festive atmosphere that enhances the overall dining experience.
Make Ahead Options
These Salsa Verde Chicken and Rice Tortilla Soup preparations are perfect for busy home cooks wanting to save time during the week! You can chop the vegetables and even sauté the base (onion and poblanos) up to 24 hours in advance, storing them in an airtight container in the fridge. Additionally, you can fully cook the soup and refrigerate it for up to 3 days. When you’re ready to enjoy, simply reheat it on the stove, adding a splash of chicken broth if it thickens too much. For maximum freshness, add cooked rice just before serving, ensuring that it keeps its delightful texture while maintaining this cozy soup’s deliciousness!
Salsa Verde Chicken and Rice Tortilla Soup Variations
Feel free to get creative with this comforting soup—there are plenty of delicious twists to explore!
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Bean Swap: Replace black beans with pinto or kidney beans for a different texture and taste.
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Vegetarian Delight: Omit the chicken altogether and add more beans or lentils for a hearty vegetarian version. You’ll still have a protein-packed meal with warm flavors.
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Spice It Up: Increase the number of poblano peppers or toss in some jalapeños for an extra kick. Adjusting heat levels can turn up the excitement!
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Flavor Boost: Add a splash of lime juice right before serving to enhance the brightness of flavors. A fresh squeeze works wonders!
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Quinoa Alternative: Substitute rice with quinoa for a nutty flavor and added protein. Quinoa is a fantastic option for a gluten-free twist!
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Tex-Mex Flair: Stir in some corn or diced tomatoes for added sweetness and texture. It not only works well with the soup’s flavors but also adds a delightful pop of color.
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Creamy Touch: Incorporate a dollop of sour cream or Greek yogurt for an extra creamy texture. It adds a delightful richness you won’t want to miss!
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Crispy Garnish: Upgrade your tortilla chips by baking them with a sprinkle of spice to add an extra crunch. It’s a fun, tasty way to enjoy your toppings!
Make this delicious recipe your own, and don’t forget to check out my Stuffed Chicken Roulade for another way to enjoy bold flavors!
Salsa Verde Chicken and Rice Tortilla Soup Recipe FAQs
How do I choose ripe poblano peppers?
When selecting poblano peppers, look for ones that are deep green and firm with a smooth skin. Avoid any that have dark spots or wrinkles, as these might be past their prime. A ripe poblano should feel heavy for its size, indicating that it’s fresh and juicy inside.
What’s the best way to store leftover salsa verde chicken and rice tortilla soup?
Store your soup in an airtight container in the fridge for up to 3 days. To reheat, simply pour it back into a pot over medium heat. If it seems too thick, feel free to add a splash of extra chicken broth or water to reach your desired consistency. It’s best to enjoy it fresh, but a stored soup can still taste fantastic!
Can I freeze the salsa verde chicken and rice tortilla soup?
Absolutely! This soup freezes wonderfully. Portion it into freezer-safe containers, leaving a little space at the top for expanding liquids, and it’ll keep for up to 3 months. When ready to enjoy, transfer it to the fridge to thaw overnight, then reheat in a pot on medium heat, stirring often until warmed through.
What if my soup is too spicy?
If you find your soup has a bit too much heat, don’t fret! You can dilute it by adding more chicken broth or even coconut milk for a creamier texture. If you have dairy on hand, incorporating a dollop of sour cream or yogurt can also help balance out the spice, making it more enjoyable.
Can I make this soup vegetarian?
Yes, you can easily make this salsa verde chicken and rice tortilla soup vegetarian! Simply omit the chicken and replace it with more beans or add lentils for protein. You can also boost the flavor by throwing in extra vegetables or using a hearty vegetable broth instead of chicken broth.
How can I prevent the rice from getting too soggy in the soup?
To maintain the ideal texture, consider adding the cooked rice directly to each serving bowl rather than stirring it into the entire pot. This way, you can control how much rice you want in your soup, and it will prevent it from soaking up too much broth during storage. Enjoy your soup the way you love it!
Salsa Verde Chicken and Rice Tortilla Soup for Cozy Nights
Ingredients
Equipment
Method
- In a large pot over medium heat, warm 2 tablespoons of extra virgin olive oil until shimmering. Add one finely chopped yellow onion and sauté for about 5 minutes, stirring occasionally, until the onion is translucent and fragrant.
- Stir in 2 chopped poblano peppers along with 1 pound of boneless, skinless chicken thighs or breasts, and season with 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and salt and pepper to taste. Sauté for another 5 minutes until the chicken is lightly browned and the mixture is aromatic.
- Pour in 4 cups of low sodium chicken broth and 1 cup of salsa verde, stirring gently to combine. Bring to a simmer over medium heat, covering partially. Let it cook for 15 minutes.
- Carefully remove the cooked chicken from the pot and shred it into bite-sized pieces. Return the shredded chicken to the pot. Add 1 can of drained black beans, the juice of 1 lime, and a handful of chopped cilantro.
- Decide whether to stir 2 cups of cooked rice directly into the soup or layer it in individual bowls before ladling the soup on top.
- Serve the warm soup in bowls, topping each with a dollop of yogurt, shredded cheese, sliced avocado, fresh cilantro, and crushed tortilla chips. Add a zest of lime over each bowl.