Salsa Verde Chicken and Rice Soup is a culinary hug in a bowl, bursting with fresh flavors that dance on your taste buds. Imagine tender chicken mingling with zesty salsa verde, all swimming in a warm, comforting broth that whispers sweet nothings to your soul. Baked Chicken Chimichangas This dish is the perfect antidote to any dreary day, making it ideal for those cozy nights when you just want to curl up with something delicious. Cozy Butter Chicken.
I remember the first time I made Salsa Verde Chicken and Rice Soup; I was trying to impress my friends at a dinner party. Little did I know that this soup would steal the show and earn me a spot as the “Soup Sorcerer” among my friends. It’s a great dish for game nights, lazy Sundays, or even surprise guests—everyone loves it! For more inspiration, check out this Grilled Salsa Verde Chicken recipe.
Why You'll Love This Recipe
- This delightful Salsa Verde Chicken and Rice Soup is not only easy to whip up but also bursts with flavor in every spoonful
- With vibrant colors and inviting aromas, it’s sure to catch everyone’s eye
- Perfect for using leftover chicken or rice, this recipe is as versatile as it is delicious, allowing you to customize it based on what you have at home
Sharing this soup at my last gathering had everyone asking for seconds—and maybe even thirds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but adjust depending on how many you’re serving.
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Salsa Verde: Choose your favorite brand or homemade for an extra kick of flavor.
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Long-Grain Rice: Opt for jasmine or basmati rice for added aroma and texture.
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Chicken Broth: Homemade broth adds richness; store-bought works too—just go low-sodium.
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Fresh Cilantro: A handful of vibrant cilantro brings freshness and brightness to the dish.
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Lime Juice: Freshly squeezed lime juice elevates the flavors beautifully; don’t skip it!
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Onion and Garlic: These two aromatic powerhouses lay the foundation for flavor; sauté until fragrant.
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Bell Peppers: Use red or green peppers for sweetness and color—both are delicious!
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Spices (Cumin and Chili Powder): These spices offer warmth and depth; adjust according to your heat preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by chopping your onion, garlic, bell peppers, and cilantro. Get everything ready so you can easily toss them into your pot like a pro chef.
Sauté Aromatics: In a large pot over medium heat, add olive oil. Once hot, throw in onions and garlic until they become translucent and fragrant—about 3 minutes will do.
Add Chicken & Spices: Place your chicken breasts into the pot along with cumin and chili powder. Mexican Street Corn Chili Stir well until everything is coated in those amazing spices; let it cook until the chicken is no longer pink on the outside.
Pour in Broth & Salsa Verde: Add chicken broth and salsa verde to the pot. Bring this glorious mixture to a boil before lowering the heat to let it simmer gently for about 20 minutes.
Integrate Rice & Simmer Away!: Stir in long-grain rice into your bubbling concoction. Let it simmer for another 15-20 minutes until the rice is tender and fluffy.
Add Freshness & Enjoy!: Remove from heat; stir in lime juice and chopped cilantro. Serve hot with extra lime wedges on the side for that zingy finish everyone loves!
Now that you’ve created this vibrant Salsa Verde Chicken and Rice Soup at home, gather around the table with loved ones or enjoy a cozy night watching movies. Chicken Avocado Wrap You’ll find this recipe quickly becomes your go-to comfort food!
You Must Know
- Salsa Verde Chicken and Rice Soup is a vibrant dish that’s as comforting as it is flavorful
- The zesty salsa verde adds a delightful kick, while the rice makes it hearty
- Perfect for a cozy night or whenever you need a warm hug in a bowl!
Perfecting the Cooking Process
Start by cooking the chicken in a pot, then add the salsa verde and broth before stirring in the rice. This method ensures everything cooks evenly, creating a rich flavor throughout.
Add Your Touch
Feel free to swap out the chicken for turkey or even beans if you want it vegetarian. Add corn or avocado for extra texture and flavor!
Storing & Reheating
Store leftovers in an airtight container for up to three days. Reheat gently on the stove over low heat, adding a splash of broth if needed to maintain creaminess.
Chef's Helpful Tips
- For an extra layer of flavor, sear your chicken first before adding other ingredients
- A sprinkle of lime juice right before serving brightens up the whole dish
- Always taste before serving; adjust seasoning to your preference!
Sharing this recipe with friends at a small gathering turned into an unexpected soup party, where everyone begged for seconds! It’s now my go-to comfort food whenever I want to impress.
FAQ
What can I use instead of chicken?
Try using turkey breast or canned beans for a delicious twist.
Can I make this soup in advance?
Yes, it tastes even better after sitting overnight in the fridge!
What toppings do you recommend for Salsa Verde Chicken and Rice Soup?
Consider avocado slices, cilantro, or crispy tortilla strips for added texture and flavor.
Salsa Verde Chicken and Rice Soup
- Total Time: 55 minutes
- Yield: Serves approximately 6 portions 1x
Description
Salsa Verde Chicken and Rice Soup is a vibrant, comforting dish that brings warmth and flavor to any table. Tender chicken combines with zesty salsa verde, fresh cilantro, and aromatic spices to create a delightful soup that’s perfect for cozy nights or gatherings with friends. Easy to prepare and packed with nutrition, this recipe will quickly become a favorite in your household.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup salsa verde
- 1 cup long-grain rice (jasmine or basmati)
- 6 cups low-sodium chicken broth
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (red or green)
- 2 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
Instructions
- Prep your ingredients by chopping the onion, garlic, bell pepper, and cilantro.
- In a large pot over medium heat, heat olive oil and sauté onions and garlic until translucent (about 3 minutes).
- Add chicken breasts along with cumin and chili powder; cook until chicken is no longer pink.
- Pour in chicken broth and salsa verde; bring to a boil then reduce heat to simmer for about 20 minutes.
- Stir in rice; continue to simmer for another 15-20 minutes until rice is cooked.
- Remove from heat; stir in lime juice and cilantro before serving hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
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