Salsa Verde Tortilla Rice Soup: A Cozy Summer Recipe
Sometimes summer surprises you.
One day it's 98 degrees with the air humming from the heat, and the next, a cool rain rolls in, the windows are open, and suddenly all you want is a bowl of soup.
That's exactly what happened here in Nebraska this past week and now it’s back in the 100’s.
After days of sweltering heat, we were gifted a rainy cold front, and this Salsa Verde Tortilla Rice Soup was exactly what my soul was craving. Bright and vibrant from the salsa verde, hearty from the vegetables and pinto beans, with just enough smoky spice to warm you from the inside out. It's comforting without feeling heavy, making it the perfect recipe for those unexpected cool summer evenings.
One of my favorite parts? The rice is cooked right in the flavorful broth, soaking up every bit of that tangy salsa verde goodness. Then each bowl is piled high with crunchy tortilla chips, creamy avocado, melty cheese, fresh cilantro, a squeeze of lime, and whatever other toppings your heart desires.
It's simple, nourishing, and the kind of meal that somehow tastes even better the next day.
Salsa Verde Tortilla Rice Soup
Serves: 6-8
Ingredients
2 tablespoons butter
2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 zucchini, diced
1 hot pepper of choice, finely diced
2 teaspoons Spanglish Asadero Chipotle Chicken Seasoning
Salt and freshly cracked black pepper, to taste
1 pound boneless, skinless chicken thighs or breasts (omit for a vegetarian version)
6 cups broth of choice
2½ cups salsa verde
1 (15-ounce) can pinto beans, drained and rinsed
3 cups cooked rice (I like to cook mine in some of the soup broth for extra flavor.)
½ cup shredded cheese (Monterey Jack, Pepper Jack, or a Mexican blend)
Garnishes
Tortilla chips
Shredded cheese
Sour cream
Avocado
Fresh cilantro
Lime wedges
Instructions
In a large Dutch oven or soup pot, melt the butter with the olive oil over medium heat.
Add the chopped onion and sauté for about 5 minutes until softened and fragrant.
Stir in the bell peppers, zucchini, hot pepper, chipotle seasoning, salt, and pepper. Cook for another 5 minutes until the vegetables begin to soften.
Pour in the broth and salsa verde, stirring well to combine.
Nestle the chicken into the broth. Bring to a gentle simmer and cook for 20 to 30 minutes, or let it simmer gently for several hours if you have the time.
Remove the chicken, shred it with two forks, then return it to the pot.
Stir in the pinto beans and shredded cheese. Simmer for another 10 minutes until everything is warmed through and the cheese has melted into the broth.
Meanwhile, cook your rice using some of the soup broth (or water if preferred).
To serve, place a generous scoop of rice into each bowl, ladle the soup over the top, and finish with your favorite garnishes.
Slow Cooker Instructions
This recipe is just as delicious in the crockpot.
Add everything except the beans, cheese, cooked rice, and garnishes to your slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours.
Remove the chicken, shred it, and return it to the pot. Stir in the beans and cheese during the last 20-30 minutes of cooking.
Serve over cooked rice and load it up with your favorite toppings.
Make It Your Own
Swap the pinto beans for black beans or white beans.
Add frozen corn for a touch of sweetness.
Make it vegetarian by omitting the chicken and using vegetable broth.
Turn up the heat with extra jalapeños or serranos.
Stir in spinach at the very end for an extra serving of greens.
Whether you're making this after a rainy summer day, during the first crisp evening of fall, or anytime you need a bowl of comfort with a little brightness, this soup is one worth saving.
If you make it, let me know your favorite toppings. Around here, I'm piling on avocado, cilantro, tortilla chips, plenty of lime, and an extra drizzle of salsa verde because there really is no such thing as too much.
