Salsa Verde Chicken & Rice Tortilla Soup

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

adapted from half baked harvest

xoxo,

stephanie marie