Description
Warm your soul with this vibrant Salsa Verde Chicken and Rice Soup, bursting with zesty flavors and comforting ingredients. Perfect for chilly evenings or busy weeknights, this easy recipe combines tender chicken, fluffy rice, and fresh herbs into a delightful bowl of goodness that will have everyone coming back for more.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh salsa verde
- 1 cup long-grain rice
- 4 cups low-sodium chicken broth
- ½ cup fresh cilantro, chopped
- Juice of 2 limes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup bell peppers, chopped (any color)
- 2 tsp cumin
- 2 tsp chili powder
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions and garlic until translucent.
- Add chicken breasts to the pot and sear on each side for about 5 minutes until golden.
- Stir in chopped bell peppers and cook until slightly softened.
- Pour in chicken broth and bring to a gentle simmer for 15 minutes.
- Stir in rice and salsa verde; continue simmering for an additional 20 minutes until the rice is cooked.
- Remove from heat, then mix in cilantro and lime juice before serving hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg