Spicy Chicken & Rice Tortilla Soup

Servings: 6-8

• 2 tbsp. Olive Oil
• 1 Yellow Onion, finely chopped
• 4 Garlic Cloves, minced
• 2 large Carrots, peeled and chopped
• 2 tsp. Chili Powder
• 1 tsp. Smoked Paprika
• 1/2 tsp. Salt
• 1/2 tsp. Black Pepper
• 1/2 tsp. Ground Cumin
• 1 can (14.5-oz) Petite Diced Roasted Tomatoes
• 1/2 cup Salsa Verde
• 6 cups Chicken Broth
• 1 lb. Chicken Breasts, skinless and boneless, or 2 cups shredded cooked chicken
• 2 cups Cooked Basmati Rice
• 1/4 cup Fresh Cilantro, chopped
• Shredded Mexican Cheese, for garnishing
• Lime Wedges, for serving
• Tortilla Chips, for serving

1. In a large soup pot, add the olive oil over medium high heat.
2. Add the chopped onion, garlic, and carrots to sauce for 5-6 minutes.
3. Add the seasonings, petite diced tomatoes, and salsa verde. Cook for 1 minute.
4. Add the chicken breasts, reduce heat to LOW, cover with a lid and simmer for 15-20 minutes, until fully cooked. (Substitute: You can replace this with 2 cups of shredded cooked chicken.)
5. Remove the chicken to shred between two forks or in the stand mixer. Add back to the soup pot.
6. Stir in the freshly chopped cilantro and cooked rice.
7. Serve warm with shredded Mexican cheese, lime wedges and tortilla chips to enjoy!