Description
A flavorful and comforting Salsa Verde Tortilla Soup featuring a mix of hearty vegetables, tender potatoes, and a blend of red salsa, salsa verde, and spices, topped with shredded chicken and fresh garnishes like avocado, cheese, and cilantro. Perfect for a warming meal with a Mexican twist.
Ingredients
Scale
Soup Base
- 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)
Flavoring and Protein
- 2 cups chunky red salsa
- 2 cups salsa verde
- 1/4 cup hot sauce
- 1–2 cups shredded chicken (optional)
- 1/2 cup fresh cilantro, chopped
Garnishes
- Yogurt (for serving)
- Shredded cheddar cheese (for serving)
- Avocado slices (for serving)
- Limes (for squeezing on top)
- Green onions, chopped (for serving)
- Tortilla chips (for serving)
Instructions
- Sauté the vegetables: In a large soup pot over medium heat, melt the butter and cook the chopped onion, carrots, celery, and garlic together for 5 minutes until fragrant and softened.
- Add seasoning and broth: Stir in the taco seasoning, salt, and pepper. Pour in the broth and add the cubed potatoes. Bring the mixture to a simmer.
- Simmer the soup: Allow the soup to simmer for about 10 minutes, or until the potatoes are tender and cooked through.
- Add salsa and protein: Mix in the chunky red salsa, salsa verde, and hot sauce. If using, stir in the shredded chicken and chopped cilantro to combine.
- Serve with garnishes: Ladle the soup into bowls and top each with crunchy tortilla chips. Add desired garnishes such as a dollop of yogurt, shredded cheddar, avocado slices, green onions, additional cilantro, and a squeeze of lime. Enjoy warm.
Notes
- Use chicken or vegetable broth for different flavor bases.
- Adjust the amount of hot sauce to control the soup’s spiciness.
- Shredded chicken is optional but adds protein and heartiness.
- For a vegetarian version, omit chicken and use vegetable broth.
- The soup can be made ahead and refrigerated; reheat gently before serving.
- Add more broth if you prefer a thinner soup consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Salsa verde, tortilla soup, Mexican soup, tortilla chips, chicken soup, hearty soup, spicy soup, easy soup recipe
