Salsa Verde Chicken and Rice Soup

• Gluten free

• Meat

  • 3 cups Chicken, cooked

• Produce

  • 1/4 cup Cilantro
  • 1 (14oz can Great northern beans
  • 2 cups Spinach

• Canned Goods

  • 4 cups Chicken broth

• Condiments

  • 2 cups Salsa verde

• Pasta & Grains

  • 1 1/2 cups Rice, cooked

• Baking & Spices

  • 2 tsp Chili powder
  • 1 tsp Paprika, smoked
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 6 Corn tortillas

Found on onelovelylife.com

Description

Ingredients

• 4-6 cups chicken broth (or water)
• 3 cups cooked chicken
• 2 cups salsa verde (see notes for a homemade version)
• 2 cups spinach (can also use kale or super greens)
• 1-1/2 cups cooked rice (can sub brown rice or quinoa)
• 1 (14oz) can great northern beans, drained
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• ¼-1/2 cup cilantro, minced
• 6 corn tortillas
• olive oil
• salt
• optional: 1 tsp taco seasoning or ¼ tsp each cumin, chili powder, smoked paprika, and chipotle chili powder

Directions

• Place all ingredients except cilantro in a large soup pot and bring to a simmer. Continue to simmer 10-15 minutes, or until greens are wilted and soup is cooked through. Add cilantro just before serving.
• Preheat oven to 375 degrees. Brush one side of the tortillas with olive oil. Sprinkle with salt and taco seasoning/spices (if using). Slice into thin strips and place on a baking sheet.
• Bake 10-20 minutes, or until crispy. Enjoy!