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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.