Salsa Verde Chicken and Rice Tortilla Soup 

Ingredients:

2 tablespoons extra virgin olive oil
1 yellow onion, chopped
1 pound boneless skinless chicken thighs or breasts
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon dried oregano
Kosher salt and black pepper, to taste
1-2 poblano peppers, chopped
2 cups salsa verde
6 cups low sodium chicken broth
1 can (14 ounces) black beans, drained
2 tablespoons lime juice
1/2 cup cilantro, chopped
3 cups cooked rice
Tortilla chips, for serving
Yogurt, avocado, cheese, and green onions, for serving (optional)
Instructions:

Sauté the Onion:
In a large pot, heat the olive oil over medium heat. Add the chopped yellow onion and sauté until translucent, about 5 minutes.
Cook the Chicken:
Add the boneless chicken thighs or breasts to the pot. Season with chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for about 5-7 minutes, until the chicken is browned on all sides.
Add Peppers and Salsa Verde:
Stir in the chopped poblano peppers and salsa verde. Cook for another 2-3 minutes.
Add Broth and Beans:
Pour in the low sodium chicken broth and add the drained black beans. Bring the mixture to a simmer and let it cook for about 20 minutes, or until the chicken is cooked through.
Shred the Chicken:
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Finish the Soup:
Stir in the lime juice, chopped cilantro, and cooked rice. Adjust seasoning with more salt and pepper if needed. Let it simmer for an additional 5 minutes to heat through.
Serve:
Ladle the soup into bowls and top with tortilla chips. Add yogurt, avocado, cheese, and green onions as desired.