Description
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
Units
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 pounds boneless skinless chicken thighs or breasts (OR meat from 2 cooked chickens)
- 3 teaspoons chili powder
- 3 teaspoons smoked paprika
- 1 1/2 teaspoon dried oregano
- 2 – 3 poblano peppers, deseeded and chopped
- 24 ounces salsa verde
- 6 cups chicken broth or chicken bone broth
- 1 jumbo can (26 ounce) black beans, drained
- 16 ounces roasted or canned corn
- 1 lime, juiced
- fresh cilantro, chopped
- 4 cups cooked rice (2 cups dry)
- tortilla chips, for serving
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: recipe
- Method: stovetop
- Cuisine: Mexican