• In a small bowl, combine the 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 tablespoon brown sugar and a large pinch of salt and pepper.
• In a large heavy bottom soup pot or Dutch oven, heat  2 tablespoon olive oil over medium heat. Sprinkle half of the spice mixture over 1 pound boneless skinless chicken breasts or thighs  (front + back). Sear the chicken until browned on about sides, about 3 minutes per side. Once the chicken is browned, reduce the heat to LOW and pour in 6 cups chicken broth.
• Stir in the remaining spices, 1 ½-2 cups  salsa verde, 2 cups chopped kale, and season the soup with a big pinch of salt + pepper. Cover and simmer 25 minutes or until the chicken is tender and cooked through.
• Once the chicken is cooked though, remove the soup from the heat and stir in the ½ cup fresh chopped cilantro, zest+juice of 1 lime.
• Divide 2 cups white or brown rice evenly amongst the bowls and pour soup over the top. Finish with avocado, a dollop of sour cream or plain greek yogurt, fresh cilantro, cheese and pickled onions. Add a large handful of crushed tortilla chips.

NOTES

• Alternatively you can add 1 cup of UNCOOKED rice + 2 cups of water to the soup when you add the chicken broth. Allow the rice to cook NO LONGER than 25 minutes. If you let it sit longer, it will soak up all of the broth.

SERVING SUGGESTIONS

• To complete the meal serve with guacamole and chips or a big green salad or slaw.

SWAP SUGGESTIONS

• Protein: If you’re short on time, swap the chicken thighs or breasts with a shredded rotisserie chicken. Saute with the spice mixture in a skillet with the shredded chicken to fully coat before adding the other ingredients.
• Vegetarian: Substitute chicken broth for vegetable broth and replace the chicken with 1 can of black or pinto beans.

WEEKEND PREP / MAKE AHEAD

• Pre-mix spice mixture.
• Chop and store kale and cilantro in an airtight container.