Salsa Verde Chicken and Rice Soup

  • Author: One Lovely Life
  • Yield: About 5 servings 1x


  • 46 cups chicken broth (or water)
  • 3 cups cooked chicken
  • 2 cups salsa verde (see notes for a homemade version)
  • 2 cups spinach (can also use kale or super greens)
  • 11/2 cups cooked rice (can sub brown rice or quinoa)
  • 1 (14oz) can great northern beans, drained
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/41/2 cup cilantro, minced

For optional seasoned tortilla strips:

  • 6 corn tortillas
  • olive oil
  • salt
  • optional: 1 tsp taco seasoning or 1/4 tsp each cumin, chili powder, smoked paprika, and chipotle chili powder


  1. Place all ingredients except cilantro in a large soup pot and bring to a simmer. Continue to simmer 10-15 minutes, or until greens are wilted and soup is cooked through. Add cilantro just before serving.

To make tortilla strips:

  1. Preheat oven to 375 degrees. Brush one side of the tortillas with olive oil. Sprinkle with salt and taco seasoning/spices (if using). Slice into thin strips and place on a baking sheet.
  2. Bake 10-20 minutes, or until crispy. Enjoy!


For a simple homemade salsa verde (this makes just as much as you need):

2 (15oz) cans tomatillos, drained

1/2 onion

2 cloves garlic

1/2-1 cup cilantro

hefty pinch salt

Directions: Place all ingredients in a blender or food processor and puree until smooth.