Description
This Flavorful Salsa Verde Tortilla Soup is a vibrant and comforting dish combining zesty salsa verde, tender shredded chicken, white beans, and sweet corn. Enhanced with aromatic spices, fresh lime juice, and cilantro, it’s topped with crispy tortilla strips, creamy avocado, queso fresco, and sour cream for a perfect balance of textures and flavors. Ready in just 30 minutes, this soup is a delicious and easy meal ideal for any day of the week.
Ingredients
Scale
Soup Base
- 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
Main Ingredients
- 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 the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
- 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 soup’s flavor.
- Simmer the Soup: Pour in the chicken broth and salsa verde, stirring well to combine all ingredients. Bring the mixture to a gentle simmer to start melding the flavors together.
- Add Main Ingredients: Stir in the drained white beans, cooked shredded chicken, and corn kernels. Let the soup simmer for 10-15 minutes to allow the flavors to meld and the soup to heat through completely.
- Season and Finish: Add the lime juice and season the soup with salt and pepper to taste. Stir in the chopped fresh cilantro to add a bright herbal note.
- Serve: Ladle the soup into bowls and garnish with crispy tortilla strips, slices of avocado, crumbled queso fresco or your choice of shredded cheese, and a dollop of sour cream or Greek yogurt. Serve with additional lime wedges for an extra zing.
Notes
- For extra spice, add diced jalapeños or a pinch of chili powder with the spices.
- Use rotisserie chicken for a quick shortcut if you don’t have cooked shredded chicken on hand.
- Vegetarian option: Replace chicken broth with vegetable broth and omit chicken.
- To make crispy tortilla strips, cut corn tortillas into thin strips, toss in a little oil and salt, and bake or fry until crispy.
- Soup can be stored in an airtight container in the refrigerator for up to 3 days.
