Description
This Salsa Verde Tortilla Soup is a flavorful, comforting dish made with a tangy salsa verde base, tender chicken, and crispy tortilla strips. It’s the perfect combination of savory, spicy, and fresh, making it a fantastic meal for any time of year. Top with fresh cilantro, cheese, and a squeeze of lime for the ultimate cozy experience!
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (16 oz) jar salsa verde (or homemade if preferred)
- 4 cups chicken broth
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges (for serving)
- 1 cup tortilla strips (store-bought or homemade)
- 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
- Avocado slices (optional, for garnish)
- Sour cream (optional, for garnish)
Instructions
- Cook the Vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for another 30 seconds until fragrant. - Make the Soup Base:
Pour in the salsa verde and chicken broth, then stir in the cumin, chili powder, salt, and pepper. Bring the mixture to a simmer and cook for 5-7 minutes to allow the flavors to meld. - Add the Chicken and Corn:
Add the shredded chicken and corn to the soup, stirring to combine. Let the soup simmer for another 5 minutes until the chicken is heated through and the soup is hot. - Prepare the Tortilla Strips:
While the soup is simmering, heat a small amount of oil in a skillet over medium heat. Fry the tortilla strips in batches until they are crispy and golden brown, about 2-3 minutes. Remove from the skillet and drain on paper towels. - Serve the Soup:
Ladle the soup into bowls and top with crispy tortilla strips, chopped cilantro, shredded cheese (if using), and avocado slices. Serve with lime wedges and a dollop of sour cream for extra creaminess, if desired. - Enjoy:
Squeeze fresh lime juice over the soup and enjoy a warm, comforting bowl of Salsa Verde Tortilla Soup!
Notes
- You can make the soup spicier by adding diced jalapeños or a pinch of cayenne pepper to the broth.
- For a vegetarian version, swap the chicken for black beans or pinto beans, and use vegetable broth instead of chicken broth.
- To make homemade tortilla strips, simply cut corn tortillas into thin strips and fry in a little oil until crispy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg