Description
This vibrant Salsa Verde Tortilla Soup is a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken, fresh corn, and a tangy salsa verde base. Perfect for a quick weeknight meal, it combines the zest of cumin and chili powder with the freshness of cilantro and lime. Topped with crunchy tortilla strips, creamy avocado, and cheese, this soup offers a delightful blend of textures and bold flavors.
Ingredients
Scale
Soup Base
- 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
Main Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup chopped fresh cilantro
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 over medium heat, warm the olive oil until shimmering to create a flavorful base for the soup.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the pot and cook, stirring occasionally, until the onion is translucent and fragrant, about 3-4 minutes.
- Add Salsa Verde and Spices: Pour in the salsa verde along with the ground cumin and chili powder. Stir to combine and let the mixture cook for 2 minutes to allow the spices to bloom.
- Pour in Chicken Broth: Add 4 cups of chicken broth to the pot, stir well, and bring the soup to a gentle boil.
- Simmer the Soup: Reduce the heat to medium-low and let the soup simmer for about 10 minutes so all the flavors meld together.
- Add Chicken, Corn, and Cilantro: Stir in the shredded chicken, corn kernels, and chopped cilantro. Allow everything to heat through for another 5 minutes, seasoning with salt and pepper to taste.
- Prepare Garnishes: While the soup simmers, prepare your garnishes by cutting lime wedges, shredding cheese, slicing avocado, and readying tortilla strips.
- Serve: Ladle the soup into bowls and top with tortilla strips, shredded cheese, avocado slices, and a dollop of sour cream, as desired. Serve with lime wedges on the side to squeeze over the soup for an added burst of brightness.
Notes
- You can customize the spice level by adjusting the amount of chili powder or adding chopped jalapeños.
- Use rotisserie chicken for a quick option or cook chicken breasts and shred them for a homemade touch.
- Tortilla strips can be store-bought or easily made by baking or frying cut corn tortillas until crisp.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken or use a plant-based alternative.
- Leftover soup keeps well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
