Now that there's snow in the forecast {whaaa?!?!} it's definitely time to get out the slow cooker and make some cozy and warm soup. I love this
Salsa Verde Chicken & Rice Tortilla Soup that I whipped up last fall {it is soooooo easy to put together in the morning with no prep except a tiny bit of chopping} and I'm already looking forward to having it again as the temps dip. With spring a long way off, at least we have soup!
Salsa Verde Chicken & Rice Tortilla Soup
Ingredients
1 yellow onion, diced
1 lb boneless skinless chicken breasts or thighs
2 tsp chili powder
2 tsp smoked paprika
1 tsp dried oregano
Salt & Pepper
1-2 poblano peppers, chopped
2 cups salsa verde
6 cups low sodium chicken broth
1 can {14oz} black beans, rinsed & drained
2 Tblsp lime juice
1/2 cup cilantro, chopped
3 cups cooked rice
Tortilla chips, Greek yogurt, cheese, avocado, & green onions for serving
Instructions
1. In the bowl of your crockpot, add onion, peppers, chicken, chili powder, paprika, oregano, salt & pepper. Stir in broth & salsa verde.
2. Cover and cook on low for 6-7 hours.
3. Shred chicken using 2 forks and return to soup. Stir in beans, lime juice, and cilantro and heat until warmed through.
4. Serve soup over rice and top with desired toppings.
Serves 6
stephanie marie