Name: Green Chili and Rice Soup
Ingredients: 2 tsp chili powder; 2 tsp cumin; 1 tsp smoked paprika; 1 tbsp brown sugar; 2 tbsp olive oil; 1 pound boneless skinless chicken breast; 6 cups low-sodium chicken broth; 1 1/2 cups jarred salsa verde; 2 cups kale chopped + stems removed; 1/2 cup fresh cilantro chopped; 1 lime zest + juice; 2 cups cooked white rice; tortilla chips for serving

Green Chili and Rice Soup

This is the perfect one pot dinner

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Ingredients

2 tsp chili powder
2 tsp cumin
1 tsp smoked paprika
1 tbsp brown sugar
2 tbsp olive oil
1 pound boneless skinless chicken breast
6 cups low-sodium chicken broth
1 1/2 cups jarred salsa verde
2 cups kale chopped + stems removed
1/2 cup fresh cilantro chopped
1 lime zest + juice
2 cups cooked white rice
tortilla chips for serving

Instructions

In a small bowl, combine the 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 tablespoon brown sugar and a large pinch of salt and pepper.
In a large heavy bottom soup pot or Dutch oven, heat 2 tablespoon olive oil over medium heat. Sprinkle half of the spice mixture over 1 pound boneless skinless chicken breasts or thighs (front + back). Sear the chicken until browned on about sides, about 3 minutes per side. Once the chicken is browned, reduce the heat to LOW and pour in 6 cups chicken broth.
Stir in the remaining spices, 1 ½-2 cups salsa verde, 2 cups chopped kale, and season the soup with a big pinch of salt + pepper. Cover and simmer 25 minutes or until the chicken is tender and cooked through. 
Once the chicken is cooked though, remove the soup from the heat and stir in the ½ cup fresh chopped cilantro, zest+juice of 1 lime. 
Divide 2 cups white or brown rice evenly amongst the bowls and pour soup over the top. Finish with avocado, a dollop of sour cream or plain greek yogurt, fresh cilantro, cheese and pickled onions. Add a large handful of crushed tortilla chips.