Description
This vibrant Salsa Verde Tortilla Soup is a comforting and flavorful Mexican-inspired dish perfect for a cozy meal. Combining a blend of fresh vegetables, hearty potatoes, tangy red and green salsas, tender shredded chicken, and fragrant spices, this soup delivers layers of taste that are both spicy and soothing. Garnished with tortilla chips, creamy yogurt, shredded cheddar, avocado, and lime, it offers a delightful balance of textures and flavors in every bowl.
Ingredients
Base Ingredients
- 4 tablespoons salted butter
- 1 yellow onion, chopped
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 2 cloves garlic, chopped
- 1 tablespoon taco seasoning
- Salt and black pepper, to taste
- 2 russet potatoes, cubed
- 3-4 cups broth (chicken or vegetable)
Salsa and Flavorings
- 2 cups chunky red salsa
- 2 cups salsa verde
- 1/4 cup hot sauce
Protein and Herbs
- 1-2 cups shredded chicken (optional)
- 1/2 cup fresh cilantro, chopped
Garnishes
- Yogurt
- Shredded cheddar cheese
- Avocado, sliced
- Limes, cut into wedges
- Green onions, chopped
- Tortilla chips
Instructions
- Sauté Vegetables: In a large soup pot over medium heat, melt the salted butter. Add the chopped yellow onion, carrots, celery, and garlic, cooking together for about 5 minutes until fragrant and slightly softened.
- Add Seasoning and Broth: Stir in the taco seasoning, then season with salt and black pepper to taste. Pour in 3 to 4 cups of broth and add the cubed russet potatoes.
- Simmer Potatoes: Bring the mixture to a simmer and cook for approximately 10 minutes, or until the potatoes are tender when pierced with a fork.
- Incorporate Salsas and Heat: Mix in the chunky red salsa, salsa verde, and hot sauce, stirring to combine all flavors evenly.
- Add Chicken and Cilantro: If using, stir in the shredded chicken and chopped fresh cilantro to the soup. Allow the soup to warm through for a few minutes.
- Serve and Garnish: Ladle the soup into bowls and top with crunchy tortilla chips. Finish each serving with a dollop of yogurt, a sprinkle of shredded cheddar cheese, sliced avocado, chopped green onions, additional cilantro, and a squeeze of fresh lime juice. Enjoy hot!
Notes
- For a vegetarian version, omit the shredded chicken and use vegetable broth.
- Adjust the amount of hot sauce to your preferred spice level.
- You can prepare the soup up to the simmering step in advance and add salsas and garnishes just before serving.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Serve with extra lime wedges for added brightness.
