SALSA VERDE CHICKEN & RICE SOUP | Fall Soup Recipe

salsa verde

🥗Healthier: homemade salsa verde

💰Cheaper: tomatillo sauce

Homemade salsa verde can be lower in sodium and additives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while still providing flavor.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Canned chicken is a budget-friendly protein option.

Welcome viewers and introduce the recipe for salsa verde chicken and rice soup.

Show ingredients needed for the recipe, including 2 cups of spinach, 1 can of drained and rinsed great northern beans, a 16-ounce jar of salsa verde, 2 cups of cooked chicken, 1.5 cups of cooked white rice, 6 cups of chicken broth, 1 teaspoon of cumin, 1 teaspoon of paprika, 2 teaspoons of chili powder, 1 package of sasson, and 1/4 cup of chopped cilantro.

In a large pot, add 6 cups of chicken broth and turn the heat to medium.

Add the cooked chicken to the pot, ensuring it is cut or shredded into smaller pieces.

Add the 16-ounce jar of salsa verde to the pot.

Add the drained and rinsed great northern beans and 2 cups of spinach.

Add 1 package of sasson, 1 teaspoon of cumin, 1 teaspoon of paprika, and 2 teaspoons of chili powder to the pot.

Bring the mixture to a simmer over medium heat and let it simmer for about 15 minutes, stirring occasionally.

After 15 minutes, check the chicken pieces and cut them into smaller, bite-sized pieces using kitchen shears if necessary.

Add 1.5 cups of cooked white rice and 1/4 cup of chopped cilantro to the pot and stir to combine.

Serve the soup hot, optionally garnished with tortilla chips.

Cooking Techniques

Equipment Needed

Spice Level:

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