Salsa Verde Chicken and Rice Soup is a vibrant and comforting dish that combines the zesty flavors of salsa verde with tender chicken and hearty rice. This soup is perfect for any time of the year, offering a delicious balance of tangy tomatillos, savory spices, and wholesome ingredients.
Easy to prepare and bursting with fresh, bold flavors, it’s an ideal choice for a satisfying weeknight dinner or a cozy weekend meal.
Whether you’re looking to warm up on a chilly evening or seeking a light yet flavorful option, Salsa Verde Chicken and Rice Soup is sure to become a favorite in your culinary repertoire.
How To Make Salsa Verde Chicken And Rice Soup?
Recipe Overview
Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Yield: 6 servings
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup long-grain white ricehttps://www.recipetineats.com/how-to-cook-rice/
- 4 cups chicken broth
- 2 cups water
- 1 cup salsa verde
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
- Sliced avocado (for garnish)
- Tortilla chips (optional, for serving)
Instructions
Preparing The Ingredients
Dice The Chicken: Start by dicing the chicken breasts into bite-sized pieces. Set aside.
Chop And Mince: Finely chop the onion and mince the garlic cloves.
Cooking The Soup
Sauté The Aromatics: Heat a large pot or Dutch oven over medium heat. Add a bit of oil, then sauté the chopped onion and minced garlic until they become translucent and fragrant.
Cook The Chicken: Add the diced chicken to the pot, seasoning it with salt, pepper, ground cumin, and chili powder. Cook until the chicken is no longer pink on the outside.
Add Liquids And Rice: Pour in the chicken broth, water, and salsa verde. Stir to combine, then bring the mixture to a boil.
Simmer: Once boiling, reduce the heat to low and add the rice. Cover the pot and let it simmer for about 15-20 minutes, or until the rice is tender and fully cooked.
Add Beans And Corn: Stir in the black beans and frozen corn. Let the soup simmer for an additional 5 minutes to heat through.
Finish With Lime: Squeeze in the juice of one lime, stirring well to incorporate the fresh citrus flavor.
Nutrition Facts Of Salsa Verde Chicken And Rice Soup
- Calories: 320
- Protein: 25 g
- Carbohydrates: 40 g
- Fat: 6 g
- Fiber: 5 g
- Sugar: 3 g
Serving Suggestions Of Salsa Verde Chicken And Rice Soup
Garnishes And Accompaniments
Fresh Cilantro: Sprinkle chopped fresh cilantro over each bowl of soup for a burst of fresh flavor.
Sliced Avocado: Add a few slices of ripe avocado on top for a creamy contrast.
Tortilla Chips: Serve with tortilla chips on the side for added crunch.
Lime Wedges: Offer extra lime wedges for those who like an extra tangy kick.
Tips And Variations Of Salsa Verde Chicken And Rice Soup
Make It Your Own
Spice Level: Adjust the spice level by adding more chili powder or even a diced jalapeño for extra heat.
Rice Options: Use brown rice or quinoa for a different texture and added nutrients.
Vegetarian Version: Swap the chicken for extra beans or tofu for a vegetarian version of this soup.
Slow Cooker: For convenience, you can prepare this soup in a slow cooker. Simply add all ingredients (except lime and garnishes) to the slow cooker and cook on low for 6-8 hours.
Health Benefits Of Salsa Verde Chicken And Rice Soup
Nutrient-Packed Goodness
High Protein: The chicken provides a lean source of protein, essential for muscle repair and growth.
Fiber-Rich: Black beans and corn add a good amount of dietary fiber, aiding in digestion and promoting a healthy gut.
Antioxidants: Salsa verde contains tomatillos, rich in antioxidants that help fight free radicals in the body.
Low in Fat: This soup is relatively low in fat, making it a heart-healthy choice.
Special Note
This Salsa Verde Chicken and Rice Soup is perfect for meal prep. Make a big batch and store it in individual containers for easy lunches or dinners throughout the week. It reheats beautifully and maintains its delicious flavor.
Conclusion
Salsa Verde Chicken and Rice Soup is a delightful, easy-to-make dish that brings the vibrant flavors of Mexican cuisine to your table. Whether you’re looking for a comforting meal on a chilly evening or a nutritious option for meal prepping, this soup is sure to satisfy.
Give it a try, and let the zesty, hearty goodness warm your soul. Enjoy cooking and savoring this wonderful recipe!
Salsa Verde Chicken And Rice Soup
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients Â
1 lb boneless, skinless chicken breasts, diced
1 cup long-grain white ricehttps://www.recipetineats.com/how-to-cook-rice/
4 cups chicken broth
2 cups water
1 cup salsa verde
- 1 can 15 oz black beans, drained and rinsed
1 cup frozen corn
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1 lime, juiced
Fresh cilantro, chopped (for garnish)
Sliced avocado (for garnish)
Tortilla chips (optional, for serving)
InstructionsÂ
Preparing The Ingredients
- Dice The Chicken: Start by dicing the chicken breasts into bite-sized pieces. Set aside.
- Chop And Mince: Finely chop the onion and mince the garlic cloves.
Cooking The Soup
- Sauté The Aromatics: Heat a large pot or Dutch oven over medium heat. Add a bit of oil, then sauté the chopped onion and minced garlic until they become translucent and fragrant.
- Cook The Chicken: Add the diced chicken to the pot, seasoning it with salt, pepper, ground cumin, and chili powder. Cook until the chicken is no longer pink on the outside.
- Add Liquids And Rice: Pour in the chicken broth, water, and salsa verde. Stir to combine, then bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low and add the rice. Cover the pot and let it simmer for about 15-20 minutes, or until the rice is tender and fully cooked.
- Add Beans And Corn: Stir in the black beans and frozen corn. Let the soup simmer for an additional 5 minutes to heat through.
- Finish With Lime: Squeeze in the juice of one lime, stirring well to incorporate the fresh citrus flavor.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.