Description
This vibrant Salsa Verde Tortilla Soup combines the tangy zest of salsa verde with tender shredded chicken, fresh corn, and aromatic spices to create a comforting and flavorful meal. Garnished with crunchy tortilla strips, creamy avocado, and a squeeze of lime, this soup is a perfect blend of textures and tastes, ideal for a quick weeknight dinner or a cozy lunch.
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
Garnishes
- 1 lime, cut into wedges
- 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, warm 1 tablespoon of olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté 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 16 oz jar of salsa verde along with 1 teaspoon ground cumin and 1/2 teaspoon chili powder. Stir well to combine and let it cook for 2 minutes to meld the flavors.
- Pour in chicken broth: Add 4 cups of chicken broth to the pot, stir to incorporate, and bring the mixture to a gentle boil.
- Simmer the soup: Reduce the heat and let the soup simmer for about 10 minutes, allowing the flavors to deepen.
- Add chicken and corn: Stir in 2 cups of cooked shredded chicken and 1 cup of corn kernels. Continue to simmer for an additional 5 minutes until heated through.
- Season to taste: Add salt and pepper as needed. Finally, stir in 1/2 cup chopped fresh cilantro for bright, fresh flavor.
- Serve and garnish: Ladle the soup into bowls. Top with tortilla strips, shredded cheese if using, avocado slices, and a dollop of sour cream. Serve with lime wedges for squeezing over the top.
Notes
- You can use homemade salsa verde to customize the flavor and control the ingredients.
- Rotisserie chicken makes this recipe quick and easy, but you can also cook your own chicken breasts and shred them.
- For a vegetarian version, omit the chicken and use vegetable broth.
- Tortilla strips can be store-bought or homemade by baking sliced corn tortillas until crisp.
- Adjust the chili powder quantity according to your heat preference.
