The aroma of Salsa Verde Chicken and Rice Soup wafts through the kitchen, inviting everyone in for a comforting bowl of deliciousness. refreshing strawberry salsa This soup is a magical blend of zesty salsa verde, tender chicken, and hearty rice that warms both heart and soul.
I remember the first time I made this dish; my friends gathered around the table, their faces lighting up with every spoonful. It was a cozy evening filled with laughter, and this soup was the star of the show.
[info_box title=”Why You’ll Love This Recipe”] This Salsa Verde Chicken and Rice Soup is a breeze to whip up, making it perfect for busy weeknights. The vibrant flavors make every bite an adventure for your taste buds. A colorful presentation will impress your family and friends at any gathering. It’s versatile enough to enjoy on a chilly night or as a delightful meal prep option for the week ahead. [/info_box]
My friends still talk about that night, reminiscing over how the soup made them feel all warm and fuzzy inside.
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 you can adjust the amount depending on how many people you’re feeding.
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Salsa Verde: Opt for a good quality store-bought salsa or homemade if you are feeling adventurous!
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Long Grain Rice: Choose long grain rice for fluffy texture; it absorbs the flavors beautifully.
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Chicken Broth: Use low-sodium broth to control saltiness without sacrificing flavor.
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Fresh Cilantro: This bright herb adds freshness; feel free to sprinkle more on top before serving.
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Lime Juice: Freshly squeezed lime juice enhances the soup’s zing; trust me, it’s worth it!
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Onion and Garlic: These aromatic staples create a flavorful base for your soup.
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Bell Peppers: Any color works here; they add sweetness and color to your dish. sweet potato and turkey bake.
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Cumin and Chili Powder: These spices boost the flavor profile; don’t skip them!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Ingredients: Start by dicing your onion and bell peppers into small pieces. Mince 2-3 cloves of garlic and set aside.
Cook The Chicken: In a large pot, heat some oil over medium heat. Season chicken breasts with salt and pepper before adding them to the pot until browned on both sides.
Aromatics Time: Add diced onions, bell peppers, and minced garlic to the pot. Cook until onions turn translucent and smell heavenly—about 3-4 minutes.
Add The Flavor Makers: Stir in cumin, chili powder, and salsa verde. Let these ingredients mingle for another minute so those spices can really wake up!
Add The Liquid Gold: Pour in chicken broth along with rinsed rice. Bring everything to a gentle boil before reducing heat to simmer for about 20 minutes or until rice is tender.
Add Final Touches: Once cooked, squeeze fresh lime juice over the top and stir in chopped cilantro right before serving. This will make your soup taste fresh!
This Salsa Verde Chicken and Rice Soup is sure to become a favorite in your household! Enjoy every spoonful of this delightful creation that warms you from within. cajun chicken pasta dish.
[info_box title=”You Must Know”] Salsa Verde Chicken and Rice Soup is a flavor-packed dish that warms the soul. The vibrant green salsa verde adds a zesty twist, while the tender chicken and rice create a comforting bowl of goodness. This soup is perfect for chilly evenings or when you’re feeling under the weather. [/info_box]
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add chicken to sear. Next, stir in salsa verde, broth, and rice for simmering magic.
Add Your Touch
Feel free to swap in quinoa instead of rice for a healthier option. Adding black beans or corn can also elevate the flavor profile.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding water if needed to loosen the soup.
[info_box title=”Chef’s Helpful Tips”] To prevent overcooking, add cooked rice at the end of cooking time. Use homemade salsa verde for deeper flavors and freshness. Always taste before serving; you may want more spice or salt! [/info_box]
Sharing this recipe brings back memories of cozy family dinners filled with laughter and warm bowls of this soup. cozy white bean soup recipe It’s always a hit among friends who rave about it!
FAQ
Can I use leftover chicken for Salsa Verde Chicken and Rice Soup?
For more inspiration, check out this Cheesy Chicken Parm Soup recipe.
Absolutely! Leftover rotisserie chicken works great for saving time and adding flavor.
What type of rice is best for this soup?
Long-grain white rice or brown rice both work well and will absorb flavors beautifully.
How can I make this soup spicier?
Add diced jalapeños or a pinch of cayenne pepper for an extra kick!
Salsa Verde Chicken and Rice Soup
- Total Time: 45 minutes
- Yield: Serves approximately 6
Description
Savor the warmth of Salsa Verde Chicken and Rice Soup, a vibrant dish that beautifully combines zesty salsa verde, tender chicken, and hearty rice. Perfect for busy weeknights or cozy gatherings, this easy-to-make soup will delight your taste buds and warm your soul. Just one spoonful will transport you back to cherished moments with family and friends as you enjoy this comforting bowl of goodness.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 cup salsa verde (store-bought or homemade)
- 1 cup long-grain rice
- 4 cups low-sodium chicken broth
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Begin by dicing the onion and bell pepper, then mince the garlic.
- Heat oil in a large pot over medium heat. Season chicken breasts with salt and pepper before adding them to the pot. Sear until browned on both sides.
- Add diced onions, bell peppers, and minced garlic to the pot. Cook until onions are translucent (about 3-4 minutes).
- Stir in cumin, chili powder, and salsa verde; cook for an additional minute.
- Pour in chicken broth and rinsed rice; bring to a gentle boil before reducing heat to simmer for about 20 minutes or until rice is tender.
- Squeeze fresh lime juice over the soup and stir in chopped cilantro just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
