Description
A flavorful and quick salsa verde soup made with shredded chicken, rice, and vibrant spices. Perfect for busy nights!
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup long-grain rice
- 4 cups chicken broth
- 1 cup salsa verde
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Sauté the onion and garlic until translucent, about 3-4 minutes.
- Add the shredded chicken, rice, chicken broth, salsa verde, cumin, salt, and pepper.
- Bring to a boil, then reduce the heat and simmer for about 20 minutes.
- Serve hot, garnished with cilantro and lime wedges.
Notes
Best eaten fresh the same day; rice thickens overnight but reheats easily with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 900mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg