Salsa Verde Chicken + Rice Tortilla Soup
The perfect pantry meal!
Ingredients
2 tablespoons extra virgin olive oil
1 sweet onion, chopped
2 chicken breasts
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon dried oregano
kosher salt and black pepper
1 poblano pepper, chopped
2 cups salsa verde
6 cups chicken broth
1 can white beans, drained
2 tablespoons lime juice
1/2 cup cilantro, chopped
Dashes of Green Tabasco
3 cups cooked rice
tortilla chips, for serving
Sour cream, avocado, cheery tomatoes, and green onions
Instructions
Heat oil in a large pot over medium heat. Add the onion + poblano pepper and cook until fragrant, 5 minutes. Throw in the chicken, spices, and some salt and pepper. Cook 5 minutes, until you smell the seasonings.
Cover in broth, salsa verde, and some green enchilada sauce (some green tabasco too) Cover and simmer over medium-low heat for 15 minutes, until the chicken is cooked.
Shred the chicken, then add it back into the soup. Add the beans, lime juice, and cilantro and more green tabasco. Cook 10 minutes, to warm through.
Stir your cooked rice (or leftover rice) into the soup, then ladle into bowls. Top, as desired, with sour cream, avocado, cilantro, and green onions. Grab tons of tortilla chips for scooping. Enjoy!
