Salsa Verde Chicken And Wild Rice Soup
Warm up a comforting bowl of this hearty, flavorful chicken and wild rice soup. Packed with tender chicken, nutty wild rice, and zesty salsa verde, this soup is the perfect dish to cozy up with on a chilly day. Top it off with some creamy avocado slices for a delicious and satisfying meal that will warm you from the inside out.
— Constant Cookbook
Ingredients
- 4 cups cooked chopped chicken breast
- 2 cups cooked wild rice, I found precooked wild rice at Target
- 32 ounces chicken or vegetable broth
- 12 ounces salsa verde, mild
- 1/2 cup finely chopped cilantro
- 1 tablespoon ground cumin
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 bag tortilla chips, optional
- 1 avocado sliced or chopped for garnish if desired
Instructions
- Heat medium dutch oven over medium heat. Add chopped chicken, wild rice, broth, salsa verde, cilantro, cumin, lime juice, salt and pepper to the pot. Stir and cook for 10 minutes. Reduce heat to low and simmer until ready to serve.
- To serve, place crushed tortilla chips into bottom of bowls, top with hot soup then top with avocado slices. Serve immediately.
Yield
6 Servings
Nutrition
- Calories: 502 kcal
- Carbohydrate Content: 19 g
- Protein Content: 41 g
- Fat Content: 27 g
- Saturated Fat Content: 6 g
- Cholesterol Content: 119 mg
- Sodium Content: 1278 mg
- Fiber Content: 3 g
- Sugar Content: 4 g
- Serving Size: 1 serving
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