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Salsa Verde Chicken and Rice Tortilla Soup

Tieghan, Half Baked Harvest
  • 40 minutes
  • Serves

INGREDIENTS

1 lb

Chicken thighs or breast, boneless skinless

1

Avocado

2 cups

Broccoli rabe or kale

1/2 cup

Cilantro, fresh

1

Lime, juice of

1 tsp

Mexican oregano

4 cups

Chicken broth, low sodium

2 cups

Salsa verde, homemade or store bought

2 cups

White or brown rice or quinoa, cooked

1 tbsp

Brown sugar

2 tsp

Chili powder

1 tsp

Paprika, smoked

1

Salt + pepper

1

Oil

2 tbsp

Olive oil

2 tsp

Cumin

8

slice Corn tortillas (quartered or thinly)