Description
A comforting and flavorful Salsa Verde Tortilla Soup recipe that is easy to make and perfect for a cozy weeknight dinner. This Mexican-inspired soup is packed with shredded chicken, salsa verde, corn, black beans, and fresh cilantro, topped with crunchy tortilla strips.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 4 cups low-sodium chicken or vegetable broth
- 1 1/2 cups cooked shredded chicken or canned chickpeas for vegetarian
- 1 cup salsa verde
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup canned black beans, rinsed and drained
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
- tortilla strips or crushed tortilla chips for topping
Instructions
- Heat olive oil: In a large pot over medium heat, heat olive oil. Add diced onion and cook until softened, about 4 to 5 minutes.
- Add seasonings: Stir in minced garlic, cumin, chili powder, and salt. Cook for another minute until fragrant.
- Add broth and ingredients: Pour in the broth, then add shredded chicken or chickpeas, salsa verde, corn, and black beans. Bring to a simmer and cook for 10 to 15 minutes.
- Finish soup: Stir in lime juice and fresh cilantro just before serving. Ladle soup into bowls and top with tortilla strips or crushed chips for crunch.
Notes
- For a creamier texture, stir in a few tablespoons of sour cream or Greek yogurt before serving.
- Add sliced avocado, shredded cheese, or jalapeños for extra flavor.
- This soup can easily be made vegetarian or vegan by using plant-based broth and proteins.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 3g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 35mg
