Description
Warm your soul with this vibrant Salsa Verde Chicken and Rice Soup, perfect for chilly evenings. Tender chicken, fluffy rice, and zesty salsa verde come together to create a comforting dish that’s both delicious and easy to prepare. With every spoonful, you’ll experience a burst of flavor that transports you to a cozy Mexican cantina. Ideal for family gatherings or a weeknight dinner, this soup is sure to become a favorite in your home.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups salsa verde
- 1 cup long-grain white rice
- 4 cups low-sodium chicken broth
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- 4 cloves garlic, minced
- 1 sweet onion, diced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Chop the onion and mince the garlic.
- In a large pot over medium heat, add olive oil. Sauté the onions until translucent (about 5 minutes).
- Add chicken breasts along with salt, pepper, cumin, and chili powder. Sear each side for about 3-4 minutes until golden brown.
- Pour in the chicken broth and salsa verde; bring to a gentle boil before reducing heat to simmer for 20 minutes (covered).
- Stir in the rice; cover again and cook for another 15-20 minutes until rice is tender.
- Just before serving, stir in cilantro and lime juice for added brightness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg