Half Baked Harvest · by Tieghan Gerard★ 4.8 (510)
Salsa Verde Chicken and Rice Tortilla Soup.
NUTRITION · PER SERVING45M COOK
CAL 36%·PRO 66%
CARBS 71G39% OF CAL
11G FIBER11G SUGAR49G OTHER
FAT 35G43% OF CAL
9G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot tortilla soup with chicken, rice, and black beans in a spicy salsa verde broth. Warm and filling comfort food for cold days.
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View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1 pound boneless skinless chicken thighs or breasts
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- kosher salt and black pepper
- 1-2 poblano peppers, chopped
- 2 cups salsa verde
- 6 cups low sodium chicken broth
- 1 can (14 ounce) black beans, drained
- 2 tablespoons lime juice
- 1/2 cup cilantro, chopped
- 3 cups cooked rice
- tortilla chips, for serving
- yogurt, avocado, cheese, and green onions, for serving
At a glance
PER SERVING · TIME 45M
CAL 36%·PRO 66%
CARBS 71G39% OF CAL
11G FIBER11G SUGAR49G OTHER
FAT 35G43% OF CAL
9G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 2151mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1179mg
- Calcium
- 252mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2151MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.