Description
Experience the warmth of Salsa Verde Chicken and Rice Soup, a delightful dish that combines tender chicken thighs, zesty tomatillos, and aromatic herbs in a savory broth. Perfect for chilly evenings or gatherings, this comforting soup is customizable to suit your pantry staples. Dive into a bowl of joy that offers not just nourishment but a hug in every spoonful.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 cups salsa verde (fresh)
- 1 cup long-grain white rice (rinsed)
- 4 cups low-sodium chicken broth
- 1/2 cup fresh cilantro (chopped)
- Juice of 1 lime
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tbsp olive oil
- 1 avocado (optional, for topping)
Instructions
- Prepare the ingredients by chopping the onion and garlic.
- In a large pot, heat olive oil over medium heat and sauté onions until translucent (about 5 minutes).
- Add minced garlic and chicken thighs; sear until lightly browned.
- Pour in chicken broth and salsa verde; simmer for about 20 minutes.
- Stir in rinsed rice; cook until tender (15-20 minutes).
- Remove from heat, mix in cilantro and lime juice. Top with diced avocado if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg