Description
This vibrant Salsa Verde Tortilla Soup combines tangy salsa verde with tender shredded chicken, fresh corn, and aromatic spices, all simmered to perfection in a flavorful chicken broth. Topped with crispy tortilla strips, creamy avocado, and a squeeze of lime, it’s a hearty and satisfying meal perfect for any day.
Ingredients
Scale
Main Ingredients
- 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
Toppings and Garnishes
- 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
- Heat the olive oil: In a large pot or Dutch oven, warm 1 tablespoon of olive oil over medium heat until shimmering but not smoking.
- Sauté the onion and garlic: Add the chopped onion and minced garlic to the pot. Cook for 3-5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Add salsa verde and spices: Pour in the jar of salsa verde along with 1 teaspoon of ground cumin and 1/2 teaspoon of chili powder. Stir to combine all ingredients well.
- Pour in chicken broth: Add 4 cups of chicken broth to the pot, then season with salt and pepper to taste. Stir and bring the mixture to a gentle boil.
- Simmer the soup: Reduce the heat to low and let the soup simmer for 10 minutes, allowing the flavors to meld together.
- Add chicken and corn: Stir in 2 cups of cooked, shredded chicken and 1 cup of corn kernels. Heat through for another 5 minutes until the chicken is warmed and the soup is hot.
- Add fresh cilantro: Stir in 1/2 cup chopped fresh cilantro for a bright, fresh note in the soup.
- Prepare toppings: While the soup simmers, prepare your tortilla strips, cheese, avocado slices, sour cream, and lime wedges for serving.
- Serve the soup: Ladle the hot soup into bowls. Top each bowl generously with tortilla strips, shredded cheese if desired, avocado slices, and a dollop of sour cream. Serve with a lime wedge on the side for squeezing over the soup.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken or use a plant-based protein.
- Homemade salsa verde can enhance flavor but store-bought salsa verde is a convenient choice.
- Tortilla strips can be made by cutting corn tortillas into strips and baking or frying until crispy.
- Add extra heat by including chopped jalapeños or a dash of hot sauce.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
