Salsa Verde Chicken And Rice Soup
Equipment
- 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 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.
Notes
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.