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Chicken and rice tortilla soup is everything you want in a weeknight dinner—hearty, easy to make, and packed with bold, smoky flavors. This recipe combines tender chicken, roasted poblanos, black beans, corn, and salsa verde in a rich broth, served over rice and topped with crunchy tortilla chips. Whether you use fresh-cooked chicken or leftovers, this soup is guaranteed to be a family favorite.
Why You’ll Love This Chicken and Rice Tortilla Soup
Big Flavor, Minimal Effort: Thanks to smoked paprika, chili powder, and salsa verde, this soup is deeply seasoned without needing a long cook time.
Use What You Have: This recipe is flexible—use chicken thighs, breasts, or even shredded rotisserie chicken.
One-Pot Wonder: Everything simmers together in one pot for easy cleanup.
The Key Ingredients That Make This Soup Shine
Chicken: Tender and Juicy
Use boneless, skinless chicken thighs or breasts for the best texture, or save time by using shredded rotisserie chicken. Either way, the chicken absorbs the smoky, spicy broth beautifully.
Poblano Peppers for a Mild Kick
Poblanos add a deep, roasted flavor without overwhelming heat. If you love spice, swap one poblano for a jalapeño or serrano.
Salsa Verde Brings Brightness
Unlike traditional red salsa, salsa verde adds tangy, slightly sweet notes to balance the smoky spices.
Rice for Heartiness
Cooking the rice separately ensures it stays fluffy and doesn’t absorb too much broth. This also makes it easy to meal prep and store leftovers without the rice becoming mushy.
Crunchy Tortilla Chips for Texture
Forget bland crackers—crushed tortilla chips give every bite the perfect crunch.
Pro Tips for the Best Chicken and Rice Tortilla Soup
For extra depth, use bone broth instead of regular chicken broth.
Make it ahead! The flavors only improve overnight, making this a perfect meal prep soup.
Control the spice level by adjusting the chili powder and poblanos.
The Perfect Comfort Food, Any Time of Year
This chicken and rice tortilla soup is satisfying in every season. It’s warming enough for winter yet light enough for summer with fresh toppings. Make a big batch and enjoy leftovers throughout the week!
Hearty and flavorful, this chicken and rice tortilla soup is packed with smoky spices, salsa verde, black beans, and poblanos. Served over rice with crunchy tortilla chips, it’s the perfect easy comfort food!
Ingredients
UnitsScale
2tablespoons olive oil
1 large yellow onion, chopped
2poundsboneless skinless chicken thighs or breasts (OR meat from 2 cooked chickens)
sour cream/greek yogurt, avocado, cheese, and green onions, for garnish
Instructions
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.
Stir in the broth and salsa verde. Season with salt and pepper. Partially cover and simmer over medium-low heat for 15 minutes. If using raw chicken, remove the chicken from the pot, shred it, and return it to the same pot.
Add the beans, corn and lime juice. Cook an additional 10 minutes, to warm through, or up to 3 hours over the lowest heat possible. If needed, thin with additional broth.
Stir the rice into the soup, then ladle into bowls.
Garnish with plain yogurt or sour cream, cheese, avocado, cilantro, and green onions. Grab a handful of tortilla chips, and serve crushed over the soup or alongside the soup for scooping.
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.
