Kale Chicken Verde Soup

I’ve been struggling with feeling creative lately. Life seem to be pulling me in every direction, the last thing I want to do is cook. I am a very simple girl, and with so much on my plate these last few months I find myself drained and uninspired.

This is something that I am learning about myself. So, when this happens I always end up going back to comfort food. Maybe that’s it, as the season changes I feel inspired by the hearty warm soups & meals that come with this season. So with that I made a hearty creamy Kale Chicken Verde Soup.

Kale has always been a green I love the benefits of, but not so much enjoy eating. I love blending kale into smoothies which is usually my go to, but I wanted to make something hearty with it. Something warm, creamy, and a bursting of flavor.

This Kale Chicken Verde soup is hearty, loaded with lots of chicken, kale, tomatillo verde sauce, and rice. Everything you need for a healthy comfort meal.


To make this soup, start with boiling the chicken… which is totally boring but stick with me. By doing this, you only use one pot and when this soup comes together its anything but boring. You could also use shredded chicken that’s already cooked if you have that on hand to make this soup in 30 minutes or less.

Once the chicken has cooked, drain the chicken then put off to the side.  In the same pot, cook the onion and jalapeno until the onion is translucent. Then add the chopped kale, 2 jars of tomatillo salsa verde, chicken broth, rice, chicken and seasonings. Then turn the heat down to low and let cook for 25 minutes. Once the rice has cooked, add the milk and cream cheese. Stir until combined. Its as simple as that. Top with avocado, cilantro, and tortilla chips.



Ingredients to make Kale Chicken Verde Soup:

6 chicken breast cut each breast into thirds

1 tbsp salt

1 onion diced

1 jalapeno diced & seeded

1 bunch of kale finely chopped

3 (14oz) cans of chicken broth

2 (16oz) tomatillo Verde salsa

1/2 cup uncooked rice

1/2 tsp salt

1/4 tsp pepper

1/2 tsp adobo seasoning

1/4 tsp onion powder

1/4 tsp smoked paprika

1 cup milk

4 oz cream cheese



Heat a large pot to medium high heat. Add 4 quarts of water, the  chicken and 1 tbsp salt. Cook for15 minutes. Drain and let cool. Once the chicken has cooled, slice into smaller pieces then set aside.

Spray the same pot with cooking spray, then add the diced onion and jalapeno. Cook until translucent, about 3-5 minutes. Add the kale, chicken broth, verde salsa, rice, and seasonings. Turn the heat to low, then cover with a lid and cook for 25 minutes. Once the rice has cooked, add the milk and cream cheese. Stir until the cream cheese has melted. Top with shredded cheese, sliced avocado, cilantro, or chips.  Enjoy!





Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
On Key

Related Posts

Friday Eve Favorites

Can you believe its already the last weekend of October. AHHHH I’m not ready to let go. For once it feels like Utah actually had a fall. The leaves are still falling and every where I go reminds me of

Friday Eve Favorites

I took last week off, it was my husband and my fathers birthday. But this week I’m back, and I wanted to share some fun things that I got for the party.   First, I got these pictures and this

Healthy Chicken Ramen

Ever find yourself trying to find more time? Of course, right. With a world that is so busy, and so many things pulling your attention. Time is a valuable thing. Its like that quote where the days are long, but

Friday Eve Favorites

Wow time is flying. This week has gone by so fast, I can’t believe its Thursday already. Hope you are having a good week so far. Remember a few weeks ago, I talked about some fun fall ideas to get

Friday Eve Favorites

So last week I shared a couple books that we bought for the spooky season, and we have read enough where we’re starting to see the story play out. The Apples Never Fall thriller is SO good. I love a