Description
This Flavorful Salsa Verde Tortilla Soup is a comforting and zesty Mexican-inspired dish, perfect for a quick and satisfying meal. Made with tender shredded chicken, white beans, fresh corn, and vibrant salsa verde, this soup is rich in texture and flavor. Topped with crispy tortilla strips, creamy avocado, crumbled queso fresco, and a dollop of sour cream, it offers a perfect balance of hearty and fresh ingredients in every bite.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 1/2 cups salsa verde
- 1 (15-ounce) can white beans, drained and rinsed
- 2 cups cooked shredded chicken
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
Toppings
- Crispy tortilla strips
- Sliced avocado
- Crumbled queso fresco or shredded cheese
- Sour cream or Greek yogurt
- Additional lime wedges
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent, which helps build the flavor base for the soup.
- Add Spices: Stir in the minced garlic, ground cumin, dried oregano, and smoked paprika. Cook for another minute until the spices become fragrant, enhancing the depth of the soup.
- Simmer the Soup: Pour in the chicken broth and salsa verde, stirring well to combine all ingredients evenly. Bring the mixture to a gentle simmer to start melding the flavors together.
- Add Main Ingredients: Add the drained and rinsed white beans, cooked shredded chicken, and corn kernels. Let everything simmer together for 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Season and Finish: Stir in fresh lime juice, then season the soup with salt and pepper to taste. Add the chopped cilantro last to maintain its fresh flavor and vibrant color.
- Serve: Ladle the hot soup into bowls. Garnish with crispy tortilla strips, slices of avocado, a sprinkling of crumbled queso fresco or shredded cheese, and a dollop of sour cream or Greek yogurt. Serve with additional lime wedges on the side for extra zest.
Notes
- Use fresh or good-quality store-bought salsa verde for best flavor.
- For a vegetarian version, substitute vegetable broth and omit chicken or use shredded jackfruit or tofu.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well on the stovetop or microwave.
- Adjust the seasoning at the end to suit your taste, adding more lime or spices if desired.
- Crispy tortilla strips can be homemade by baking or frying thin sliced corn tortillas.
