Spicy Chicken & Rice Tortilla Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6


  • Klarbrunn Pomelo Grapefruit for serving
  • 2 Poblanos
  • 2 tbsp. Olive Oil
  • 1-1 ½ lbs. Chicken boneless and skinless
  • 1 tbsp. Chili Powder
  • 1 ½ tsp. Smoked Paprika
  • 1 Yellow Onion chopped
  • 1 can (14 oz.) Cannelini Beans drained
  • Juice of 2 Limes
  • cup Fresh Cilantro chopped
  • ¼ cup Scallions chopped
  • 2 ½ cups Cooked Basmati Rice
  • 6 cups Broth
  • Salt & Black Pepper to taste
  • Sour Cream for garnishing
  • Tortilla Chips for garnishing
  • Shredded Mexican Cheese for garnishing


  • (Optional) Char the poblanos directly on your stovetop racks. The skins should easily peel off, then chop into small pieces. You can also just use fresh poblanos.
  • In a large dutch oven over medium high heat, add the olive oil. Heat up for 1 minute.
  • Add the chicken to sear on both sides for 3-4 minutes.
  • Add the chopped poblanos and onions. Sauté along the sides of the chicken for 2-3minutes.
  • Add the broth, chili powder, smoked paprika, salt, black pepper, cannellini beans, and lime juice. Bring to a boil, then simmer for 10 minutes, or until chicken is fully cooked.
  • Remove the chicken to shred between two forks, or in the stand mixer fitted with whisk attachment. Add the shredded chicken back to the soup pot.
  • Add the chopped scallions, cilantro, and cooked rice. Reheat to desired serving temperature.
  • Serve warm with sour cream, shredded cheese, and tortilla chips.
  • Enjoy with Klarbrunn Pomelo Grapefruit Sparkling Water for a complimentary refreshment!