SALSA VERDE CHICKEN AND RICE TORTILLA SOUP
I made this soup in the middle of quarantine. As I searched the internet for the recipe that would catch my eye this one from Half Baked Harvest popped out to me. The main parts of this soup consist of chicken, rice, and kale. Although, my favorite thing about this dish is the homemade tortilla chips I made, and you definitely should as well!
I will link Half Baked Harvest's recipe here, but I will also put the ingredients below.
This dish is a perfect summer soup dish! It is light and flavorful with the textures of crunchy tortilla strips and creamy avocado.
As easy as a crockpot dinner, dumping the ingredients in the pot and let it simmer till dinner time!
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My first time making FRIED tortilla chips. And YES the difference between fried and baked chips is huge (at least to me). These are so simple! Small corn tortillas cut into 6 pieces. Heat your canola oil, I usually do it right below the high setting. Place your tortilla slices in and move them around so they do not stick together. Cook until golden brown! Do not forget to salt after. ENJOY
Ingredients
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2 teaspoons chili powder
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2 teaspoons cumin
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1 teaspoon Mexican oregano
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1 teaspoon smoked paprika
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1 tablespoon brown sugar
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salt + pepper to taste
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2 tablespoons olive oil
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1 pound boneless skinless chicken thighs or breast
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4 cups low sodium chicken broth
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2 cup broccoli rabe or kale chopped
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2 cups cooked white or brown rice OR quinoa*
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1/2 cup fresh cilantro chopped
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juice of 1 lime
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8 slice corn tortillas quartered or thinly
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oil for frying
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Directions
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Mix all the seasonings together, put half on the chicken and save half for later.
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Heat oil in bottom of a pot and sear seasoned chicken until browned on both sides.
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Add chicken broth, kale, and the rest of the seasoning, let it simmer for 25 minutes.
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Cook your rice while soup simmers
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Heat pot of oil for fried tortilla chips
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Once soup is ready, place rice in bowl followed by soup and topped with any of your favorite toppings, I like avocado, cilantro, sour cream, and green onions!