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  • Writer's pictureSarah Anderson

Salsa Verde Chicken and Rice Soup

Salsa Verde Chicken and Rice Soup

This is one of my all time favorite recipes! I literally made this two weeks in a row for my meal prep!


  • 2 Tbsp. extra-virgin olive oil

  • 1 lb. chicken breast

  • 1 yellow onion, chopped

  • 2 tsp. chili powder

  • 2 tsp. paprika

  • 1 tsp. oregano

  • salt and pepper to taste

  • 2 poblano peppers, chopped

  • 2 c. salsa verde

  • 6 c. reduced sodium chicken broth

  • 14 oz. can of black beans

  • 2 Tbsp. lime juice

  • 1/2 c. cilantro

  • 3 c. cooked rice

Instructions: ๐Ÿ‘ฉ๐Ÿผโ€๐Ÿณ

  1. Heat the olive oil in a large pot over medium heat. Add onion and cook until fragrant, 5 minutes.

  2. Stir in the poblano peppers, chicken (raw), chili powder, paprika, oregano, and a pinch each of salt and pepper. Cook 5 minutes, until you smell the seasonings.

  3. Stir in the chicken broth and salsa verde. Season with salt and pepper to taste. Partially cover and simmer over medium-low heat for 15 minutes, until the chicken is cooked (165 degrees).

  4. Take out the chicken, and shred using 2 forks, then stir back into the soup.

  5. Add the beans, lime juice, and cilantro. Cook 10 minutes, to warm through.

  6. Stir the rice into the soup, then ladle into bowls.

  7. Top, as desired, with fat free Greek yogurt or sour cream, cheese, avocado, cilantro, green onions, and/or a handful of tortilla chips.

  8. Enjoy!


Nutrition for 1 serving of the soup. This recipe makes about 6 large servings.

Calories: 314

Protein: 24.6 grams

Carbs: 38.5 grams

Fats: 7.2 grams

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