Description
A flavorful and comforting Salsa Verde Tortilla Soup combining hearty vegetables, tender potatoes, and a spicy blend of red salsa, salsa verde, and hot sauce, optionally enhanced with shredded chicken. Served with crunchy tortilla chips and fresh toppings for a satisfying meal.
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)
- 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
Toppings
- Yogurt (for serving)
- Shredded cheddar cheese (for serving)
- Avocado slices (for serving)
- Lots of limes (for serving)
- Green onions (for serving)
- Tortilla chips (for serving)
Instructions
- Sauté Vegetables: In a large soup pot over medium heat, melt the butter and cook the chopped onion, carrots, celery, and garlic together for about 5 minutes until fragrant and softened.
- Season and Add Broth: Stir in the taco seasoning and 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 until the potatoes are tender.
- Add Salsas and Hot Sauce: Mix in the chunky red salsa, salsa verde, and hot sauce, stirring well.
- Incorporate Chicken and Cilantro: If using, stir in the shredded chicken and then add the chopped fresh cilantro for brightness.
- Serve with Toppings: Ladle the soup into bowls, top with crunchy tortilla chips, and finish with dollops of yogurt, shredded cheddar cheese, avocado slices, green onions, additional cilantro, and a squeeze of lime juice for garnish. Enjoy warm!
Notes
- You can adjust the amount of hot sauce to control the spice level.
- For a vegetarian version, omit the chicken and use vegetable broth.
- Leftover soup can be refrigerated for up to 3 days and reheated on the stovetop.
- Adding a squeeze of fresh lime juice just before serving enhances the flavors.
- Use gluten-free tortilla chips to make the dish gluten-free if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
