By Axel Azzopardi Arena
Salsa Verde Chicken and Rice Tortilla Soup
27 steps
Prep:20minCook:35min
Updated at: Sun, 25 Jan 2026 09:19:52 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
21
High
Nutrition per serving
Calories494.9 kcal (25%)
Total Fat17.5 g (25%)
Carbs49.2 g (19%)
Sugars10.6 g (12%)
Protein35.5 g (71%)
Sodium1517.1 mg (76%)
Fiber11.1 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
30mlextra virgin olive oil
600gboneless skinless chicken thighs
trimmed, higher iron and zinc than breast
200gfirm tofu
pressed and cut into 1.5 cm cubes, plant omega-3 ALA and extra protein
Aromatics & Vegetables:
150gyellow onion
chopped
6ggarlic
minced
200gpoblano peppers
seeded and chopped
150gred bell pepper
chopped
200gsweet potato
peeled and diced into 1 cm cubes
100gbaby spinach
roughly chopped
Spices:
5gchili powder
5gsmoked paprika
3gdried oregano
2gground cinnamon
4gpink salt
Himalayan, to taste, limit to total for the whole recipe
black pepper
fresh, to taste
Liquids & Base:
500mlsalsa verde
pasteurized, from tomatillos or similar
1.5 Llow-sodium chicken bone broth
1 x 397gcan black beans
drained and rinsed
Finishing:
For Serving:
Instructions
Step 1
Wash all fresh produce under running water for ~30 seconds, scrubbing peppers and sweet potato with a produce brush.
Step 2
Pat dry with clean paper towels.
Step 3
Use a separate cutting board for raw chicken.
Step 4
Wash hands with soap and water for 20 seconds before and after handling raw poultry.
Step 5
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Step 6
Add onion and cook until softened and fragrant, about 5 minutes, stirring occasionally.
Step 7
Add garlic and cook for 1 minute until aromatic.
Step 8
Add poblano peppers, red bell pepper, and sweet potato.
Step 9
Cook 3–4 minutes, stirring.
Step 10
Sprinkle in chili powder, smoked paprika, oregano, cinnamon, a small pinch of salt, and pepper.
Step 11
Stir and cook 2–3 minutes until spices are fragrant.
Step 12
Nestle the chicken thighs into the vegetables.
Step 13
Pour in the low-sodium chicken bone broth and salsa verde.
Step 14
Bring to a gentle boil, then reduce to medium-low heat.
Step 15
Partially cover and simmer 15–18 minutes, until the chicken reaches an internal temperature of 74°C (165°F).
Step 16
Remove chicken to a cutting board and shred with two forks into bite-sized pieces.
Step 17
Return shredded chicken to the pot.
Step 18
Add tofu cubes and black beans.
Step 19
Simmer 5–7 minutes more so tofu absorbs flavor and everything is heated through.
Step 20
Stir in spinach and cook about 2 minutes until wilted.
Step 21
Turn heat to low.
Step 22
Stir in lime juice and chopped cilantro.
Step 23
Taste and adjust seasoning (minimal extra salt if needed).
Step 24
Stir cooked brown rice into the soup just before serving (or spoon rice into bowls and ladle soup over it to control portions).
Step 25
Ladle soup into bowls.
Step 26
Top each serving with: 30 g Greek yogurt
25 g avocado slices
Green onions and extra cilantro
Step 27
Serve with baked tortilla chips on the side and lime wedges.
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