Description
This Salsa Verde Tortilla Soup is a flavorful twist on classic chicken soup. Packed with salsa verde, shredded chicken, white beans, and corn, this soup is easy to make and perfect for a comforting meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 4 cups low-sodium chicken broth
- 1 1/2 cups salsa verde
- 2 cups cooked shredded chicken
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup frozen corn
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and black pepper to taste
- 1 cup crushed tortilla chips
Optional Toppings:
- diced avocado
- sour cream
- shredded cheese
- sliced jalapeños
- extra tortilla chips
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 4 to 5 minutes.
- Stir in garlic, cumin, and chili powder, and cook for 1 minute until fragrant.
- Pour in the chicken broth and salsa verde, stirring to combine. Bring to a simmer.
- Add shredded chicken, white beans, and corn. Simmer uncovered for 10 to 15 minutes.
- Stir in cilantro and lime juice, then season with salt and pepper.
- Just before serving, stir in crushed tortilla chips for texture. Ladle into bowls and top with desired garnishes like avocado, sour cream, or jalapeños. Serve hot.
Notes
- Rotisserie chicken works great for convenience.
- Adjust heat by using mild or hot salsa verde.
- For a vegetarian version, swap chicken for extra beans and use vegetable broth.
- Leftovers store well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4 g
- Sodium: 690 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 55 mg
