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.

A healthy and easy soup with black beans, diced tomatoes, corn and chicken. Searing chicken rubbed with spice intensifies the flavor. Learn how to freeze this soup and also make it cheesy and creamy!

Instant Pot Chicken Tortilla Soup

onion

garlic cloves. finely chopped

green bell pepper (chopped)

½ lbs boneless skinless chicken breast (or thighs)

water

black beans

kernel corn

tomatoes (with juice)

tomato sauce

pkg taco seasoning (see note)

Make sure the stainless steel pot is in your Instant Pot (to know why I always mention this step, check out my Instant Pot Guide for Beginners). Press "saute" setting and wait 2 minutes. Add olive oil to pot. Add garlic, chopped onion, and pepper. Saute until the onion is almost translucent.

Mix spices in a small bowl and rub half of the mixture all over your chicken breast. My chicken breast was large and thick so I cut it lengthwise in half to make two. Move the sauteed veggies with a wooden spoon to make space for the chicken. Add chicken and sear on each side for 2 minutes. Remove chicken to a plate (it won't be cooked through yet).

Add 1 cup of water and scrape any bits from the bottom of the pot. Add remaining water and 2 cups of chicken broth to pot. Add remaining seasoning and stir. Place chicken in liquid.&nbsp;

Add black beans and corn. Add diced tomatoes (with juice) and tomato sauce.

Place lid on your Instant Pot, switch the valve to sealing position. Press manual setting and set timer to 15 minutes. Make sure the IP is set to cook on HIGH pressure. The Instant Pot will take 10 to 12 minutes to come to pressure. When the timer is done, wait a few minutes and switch the valve to venting position to release the pressure. Open the lid carefully away from your face.

Remove the chicken from pot onto a plate. Use two forks to shred chicken. Return to the soup and stir well. Serve with shredded cheddar or Pepper Jack cheese, chopped cilantro or parsley, diced avocados, etc.

Made this for a close friend and their family during a hard time just recently and it was so easy to put together, cooked in no time, and tastes like it’s been cooking all day long! Of course I sampled it. Had to make sure I wasn’t sending anything I wouldn’t eat :) 

Also the house smelled amazing so added bonus!

Great recipe!  But, um, there aren't any tortillas in your chicken tortilla soup  :)

Very good! Did take some time to prepare, but well worth it!

I will be breaking out the instant pot for this one!

Looks so perfect! Definitely a must try! Get in my belly! This looks so good.

This tortilla soup looks so inviting! This is exactly what I need right now!

The best recipe! The soup was delicious and better than any restaurant I’ve tried. My whole family loved it and it took little effort to prepare (so I love it even more).

This looks SO easy and flavorful! Going to make this soon!

Top 3 chicken tortilla recipes from across the web

The most viewed chicken tortilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Salsa Verde Chicken and Rice Tortil...

Skillet Salsa Verde Chicken Tortill...

Instant Pot Chicken Tortilla Soup

Top 3 chicken tortilla recipes from across the web

The most viewed chicken tortilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salsa Verde Chicken and Rice Tortil...

Skillet Salsa Verde Chicken Tortill...

Instant Pot Chicken Tortilla Soup

The most viewed chicken tortilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine