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Salsa Verde Chicken and Rice Tortilla Soup
Ingredients
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon Mexican oregano
  • 1 teaspoon smoked paprika
  • 1 tablespoon brown sugar
  • salt + pepper, to taste
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken thighs or breast
  • 2 cups homemade or store bought salsa verde
  • 4 cups low sodium chicken broth
  • 2 cup broccoli rabe or kale, chopped
  • 2 cups cooked white or brown rice OR quinoa*
  • ½ cup fresh cilantro, chopped
  • juice of 1 lime
  • 8 corn tortillas, quartered or thinly slice
  • oil, for frying
  • sliced avocado, plain greek yogurt, fresh cilantro, sharp cheddar cheese + green onions, for topping
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