Description
Savor Mexican culinary magic with salsa verde tortilla soup, a zesty symphony of tangy green sauce and hearty ingredients. Comfort meets bold flavors in this soul-warming bowl that brings spicy warmth and authentic southwestern charm to your table.
Ingredients
Scale
Protein:
- 12 cups shredded chicken (optional)
Vegetables and Base Ingredients:
- 1 yellow onion, chopped
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 2 russet potatoes, cubed
- 2 cloves garlic, chopped
Liquid and Flavor Ingredients:
- 34 cups broth (chicken or vegetable)
- 2 cups chunky red salsa
- 2 cups salsa verde
- 4 tablespoons salted butter
- 1 tablespoon taco seasoning
- 1/4 cup hot sauce (adjust to taste)
- 1/2 cup fresh cilantro, chopped
- Salt and black pepper, to taste
Serving Suggestions:
- Tortilla chips
- Yogurt or sour cream
- Shredded cheddar cheese
- Avocado slices
- Green onions, chopped
- Lime wedges
Instructions
- In a capacious cookware, melt butter over moderate flame, introducing finely diced onions, carrots, celery, and minced garlic. Sauté the aromatics until they release their fragrant essence and soften, approximately 5 minutes.
- Incorporate taco seasoning, salt, and freshly ground black pepper, stirring to distribute evenly. Add cubed potatoes and pour in rich broth, elevating the heat to generate a gentle simmer. Allow potatoes to tenderize for 10 minutes.
- Gently fold in chunky red salsa, vibrant salsa verde, and a dash of hot sauce, creating a harmonious blend of zesty flavors. If desired, introduce shredded chicken and freshly chopped cilantro, allowing the ingredients to intermingle for an additional 5 minutes.
- Transfer the aromatic soup into serving vessels, creating an inviting presentation. Embellish with crisp tortilla chips, a generous dollop of tangy yogurt or creamy sour cream, sprinkle of shredded cheese, delicate avocado slices, and a garnish of sliced green onions. Complement the dish with wedges of lime, inviting diners to add a bright citrus note to their soup.
Notes
- Adjust the heat level by controlling the amount of hot sauce and choosing mild or spicy salsa verde to suit different taste preferences.
- Swap butter with olive oil or coconut oil to make the recipe dairy-free and accommodate various dietary needs.
- Boost protein content by adding extra shredded chicken, beans, or plant-based protein alternatives like tofu or tempeh for vegetarian options.
- Create a meal prep-friendly version by preparing the soup base in advance and storing it separately from toppings to maintain crisp textures and freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg