Spicy Chicken & Rice Tortilla Soup

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Ep. 11 of my Cozy Soups & Grilled Cheese Series! ⛷ This Spicy Chicken & Rice Tortilla Soup is a one pot dinner that is incredibly easy to make, high in protein, and you could secretly pack it with veggies too.

Ingredients you'll need:

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

What to Serve with Chicken Tortilla Soup:

  • Tortilla Chips
  • Lime Wedges - a squeeze of citrus goes a long ways!
  • Dinner Rolls
  • Pretzels
  • Sliced Avocado
  • Caesar Salad
  • Sour Cream
  • Scallions

How to Store and Reheat Leftover Soup?

Store leftover soup, once cooled to room temperature, in a glass jar or container sealed tightly with lid in the fridge up to 4 days. Reheat on the stovetop over medium heat, or in the microwave in 30 second intervals.

Cook with me! ⬇️

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

For more A Bright Moment recipes, be sure to follow me on Pinterest, TikTok, and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Spicy Chicken & Rice Tortilla Soup

A one pot dinner that is incredibly easy to make, high in protein, and you could secretly pack it with veggies too!

PREP:
10
MINS
HOURS
COOK:
20
MINS
HOURS
TOTAL:
30
MINS
HOURS
TOTAL:
30

Ingredients

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

Instructions

  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!

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