Best Salsa Verde Chicken Tortilla Soup Recipes

SALSA VERDE CHICKEN AND RICE TORTILLA SOUP

Salsa Verde Chicken and Rice Tortilla Soup image

Here is a great soup for those days when you need something that will warm your soul. Ordinary and easy-to-make chicken tortilla soup becomes extraordinary with Mexican rice and a salsa verde kick.

Provided by duboo

Categories Trusted Brands: Recipes and Tips Knorr®

Time 17m

Yield 4

Number Of Ingredients 7

Ingredients

4 cups water
2 cooked chicken breast halves, shredded
1 (5.4 ounce) package Knorr® Fiesta Sides™ - Mexican Rice
1 cup red bell pepper, diced
1 cup salsa verde
½ lime, juiced
1 cup crushed tortilla chips

Steps:

Measure water into a pot and bring to a boil over medium-high heat. Add chicken, Knorr® Fiesta SidesTM - Mexican Rice, red bell pepper, and salsa verde. Reduce to a low and simmer until the rice is fully cooked, about 10 minutes. Stir in lime juice, continue to simmer for another 2 minutes.
Serve in bowls topped with crushed tortilla chips.

Nutrition Facts : Calories 410.7 calories, Carbohydrate 21.3 g, Cholesterol 82.5 mg, Fat 10.9 g, Fiber 5.9 g, Protein 35 g, SaturatedFat 2.5 g, Sodium 328.2 mg, Sugar 3.9 g

SALSA VERDE CHICKEN TORTILLA SOUP

Salsa Verde Chicken Tortilla Soup image

I got this from Racheal Ray.... I think. But I can't ever find it anywhere, so for easier access I'm going to add it here. It is my favorite chicken tortilla soup BY FAR and it's SO EASY to make.

Provided by Jordan H.

Categories Stocks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 onion, chopped
2 garlic cloves, minced
2 cups cooked chicken (or just use a rotisserie)
2 (14 1/2 ounce) cans petite diced tomatoes
3 lbs chicken stock
1 cup salsa verde, mild (I use Herdez)
1 (15 ounce) can black beans, drained
1 (15 ounce) can corn, drained
1/3 cup chopped cilantro
salt and pepper
avocado
crumbled cheese
tortilla chips

Steps:

In a large pot saute the onion and garlic in some olive oil for about 5 minutes.
Pour in the chicken, stock, tomatoes, cilantro, salsa verde, beans, and corn. Add salt and pepper and bring to a boil. Cover, turn down heat, and simmer for 20 minutes.
To serve: Pour the soup on top of crumbled tortilla chips. Add avocado and cheese.

Nutrition Facts : Calories 523.4, Fat 12.2, SaturatedFat 2.8, Cholesterol 62.7, Sodium 1013.2, Carbohydrate 67.6, Fiber 12.2, Sugar 20.8, Protein 38.7

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