Description
A comforting and flavorful Salsa Verde Tortilla Soup that combines the tangy flavors of salsa verde with tender chicken, white beans, and corn in a warm and satisfying broth. This easy-to-make soup is garnished with fresh cilantro and served with crunchy tortilla strips for a delightful texture contrast.
Ingredients
Scale
Main Soup:
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 (16 oz) jar salsa verde
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 (15 oz) can white beans (drained and rinsed)
- 1 cup frozen or canned corn (drained)
- Salt and black pepper to taste
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
For Serving:
- Tortilla strips or crushed tortilla chips
Optional Toppings:
- Diced avocado
- Shredded cheese
- Sour cream
- Jalapeños
Instructions
- Heat Olive Oil: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent.
- Add Aromatics: Stir in garlic, cumin, and chili powder; cook until fragrant.
- Add Liquids: Pour in salsa verde and chicken broth, bring to a simmer.
- Add Ingredients: Add chicken, white beans, and corn; simmer for 10–15 minutes.
- Season and Serve: Season with salt and pepper, stir in lime juice and cilantro. Serve topped with tortilla strips/chips and desired toppings.
Notes
- To make it vegetarian, substitute chicken with extra beans or sautéed zucchini and use vegetable broth.
- For added heat, use a spicy salsa verde or hot sauce.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 3g
- Sodium: 690mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 55mg
