Description
This Flavorful Salsa Verde Tortilla Soup is a hearty and zesty Mexican-inspired dish perfect for a quick weeknight dinner. Combining tender shredded chicken, white beans, and fresh corn with tangy salsa verde and aromatic spices, this soup simmers to meld vibrant flavors. Topped with crispy tortilla strips, creamy avocado, crumbly queso fresco, and a dollop of sour cream, it offers a comforting and satisfying meal packed with texture and taste.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
Soup
- 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, setting the flavorful base for the soup.
- Add Spices: Stir in minced garlic, ground cumin, dried oregano, and smoked paprika. Cook for another minute until the spices are fragrant, enhancing the aroma of the soup.
- Simmer the Soup: Pour in the chicken broth and salsa verde, stirring well to combine all ingredients. Bring the mixture to a gentle simmer over medium heat.
- Add Main Ingredients: Add the drained and rinsed white beans, shredded cooked chicken, and corn kernels to the pot. Allow the soup to simmer for 10-15 minutes so the flavors meld beautifully.
- Season and Finish: Stir in the lime juice, then season the soup with salt and pepper to taste. Finally, mix in the chopped fresh cilantro for a fresh herbal note.
- Serve: Ladle the hot soup into bowls and garnish with crispy tortilla strips, sliced avocado, 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 frozen corn as per availability; canned corn should be drained.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken or replace with extra beans.
- Adjust the amount of salsa verde to control the heat and tanginess of the soup.
- Crispy tortilla strips can be homemade by cutting corn tortillas into strips and frying or baking until crisp.
- Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop or microwave.
