Description
This vibrant Salsa Verde Tortilla Soup blends the bright flavors of green and red salsas with tender vegetables and optional shredded chicken, creating a comforting and spicy meal perfect for any day. Served with crispy tortilla chips and fresh toppings like avocado, cheddar, and yogurt, this soup is easy to prepare and packed with bold Mexican-inspired flavors.
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)
Salsa and Chicken
- 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 and Garnishes
- Yogurt, for serving
- Shredded cheddar cheese, for serving
- Avocado, sliced, for serving
- Green onions, chopped, for serving
- Lots of limes, cut into wedges, for serving
- Tortilla chips, for serving
Instructions
- Sauté Vegetables: In a large soup pot over medium heat, melt the butter and add the chopped onion, carrots, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are fragrant and beginning to soften.
- Season and Simmer: Stir in the taco seasoning, and season with salt and black pepper. Pour in the broth and add the cubed russet potatoes. Bring the mixture to a simmer and cook for approximately 10 minutes, or until the potatoes are tender when pierced with a fork.
- Add Salsas and Chicken: Stir in the chunky red salsa, salsa verde, and hot sauce. If using, add the shredded chicken along with the chopped fresh cilantro. Cook for a few more minutes to warm the chicken through and meld the flavors.
- Serve and Garnish: Ladle the soup into bowls and top with crunchy tortilla chips. Garnish generously with a dollop of yogurt, shredded cheddar cheese, slices of avocado, chopped green onions, extra cilantro, and a squeeze of fresh lime juice. Enjoy your flavorful and hearty salsa verde tortilla soup!
Notes
- To make this soup vegetarian, omit the chicken and use vegetable broth.
- Adjust the amount of hot sauce based on your preferred spice level.
- For added depth, you can roast the potatoes before adding to the soup.
- Leftovers can be refrigerated for up to 3 days and re-heated gently on the stovetop.
- Topping options are versatile—feel free to add jalapeños or a sprinkle of cotija cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Salsa Verde Soup, Tortilla Soup, Mexican Soup, Chicken Soup, Spicy Soup, Comfort Food
