chicken tortilla

Salsa verde chicken and rice tortilla soup, aka cozy, healthy, happy food... aka my favorite kind of food!!

Salsa Verde Chicken and Rice Tortilla Soup.

chili powder

cumin

Mexican oregano

smoked paprika

brown sugar

salt + pepper (to taste)

olive oil

chicken thighs or breast

chicken broth

broccoli rabe

cilantro (chopped)

juice of 1 lime

tortillas

oil (for frying)

avocado

In a small bowl, combine the chili powder, cumin, oregano, paprika, brown sugar and a large pinch of salt + pepper.

In a large heavy bottom soup pot, heat the olive oil over medium heat. Sprinkle half the seasoning mixture over the chicken. Once hot, sear the chicken until browned on about sides, about 3 minutes per side. Once the chicken is browned, lower the heat to LOW and slowly pour in the the chicken broth. Add the remaining spice mixture, salsa verde, broccoli rabe or kale and season the soup with salt + pepper. Cover and simmer 25 minutes or until the chicken is tender and cooked through.

Meanwhile, heat about an inch of oil in a high sided skillet over medium heat. Once the oil is hot (if it sizzles when a wooden spoon is placed into the oil it is ready) add a few tortillas at a time and fry until golden, about 1 minute for the triangles and 30 seconds for the strips. Remove using a spider spoon and drain on paper towels. Sprinkle generously with salt and lime zest. Repeat with the remaining tortillas.

Once the chicken is cooked though, remove the soup from the heat and stir in the rice + fresh cilantro + lime juice.

Divide the soup among bowl and top with avocado, a dollop of plain greek yogurt, fresh cilantro, green onion and cheese. Add a large hand full of the tortilla chips. EAT!

This is an elevated rice bake with a cheesy Mexican twist

Skillet Salsa Verde Chicken Tortilla Rice Bake.

yellow onion (peeled +quartered)

garlic (skin on)

tomatillos (peeled)

poblano peppers

jalapeño

kosher salt + pepper

chicken breasts

white rice

yellow corn

cheddar cheese

Monterey jack cheese

avocado (sliced, for serving)

Heat a large oven safe skillet over medium high heat. Add the onion, garlic and tomatillos and cook, turning often until charred on all sides, about 5 minutes. You may need to remove the garlic cloves before the onion and tomatillos. Once cooked, turn off the heat and remove everything from the skillet. When cool, remove the skins from the garlic. Return the skillet to medium high heat and add the poblano peppers and jalapeño. Cook, turning often until charred all over, about 5 minutes. Remove the peppers and jalapeño from the heat and place in a bowl, cover with a plate and allow the peppers to steam for 10 minutes. After 10 minutes, peel or scrape off the charred skins and remove seeds. Add the peppers to a blender, along with the onion, garlic and tomatillos, puree until smooth. Set aside this salsa verde. season with salt.

Meanwhile, return the skillet to high heat and add the chicken broth. Bring to a boil and then add the chicken and rice, cover and reduce the heat too low. Simmer for 25 minutes or until the chicken is cooked through.

Pre heat the oven to 425 degrees F.

Once the chicken is cooked, remove the skillet from the heat. Shred the chicken with two forks. Stir in the pureed salsa verde, 4 of the torn tortillas, corn, and cilantro. Top with the remaining 2 tortillas and then cover with cheese.

Transfer to the oven and bake for 15-20 minutes or until the cheese has melted and is bubbly. Serve with sliced avocado and fresh cilantro.

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Salsa Verde Chicken and Rice Tortil...

Skillet Salsa Verde Chicken Tortill...

Top 2 chicken tortilla recipes from across the web

The most viewed chicken tortilla recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salsa Verde Chicken and Rice Tortil...

Skillet Salsa Verde Chicken Tortill...

The most viewed chicken tortilla recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine