Description
This Flavorful Salsa Verde Tortilla Soup is a vibrant and comforting dish combining tender shredded chicken, white beans, and fresh corn in a tangy salsa verde broth. Enhanced with cumin, oregano, and smoked paprika, this soup is perfect for a quick and satisfying meal topped with crispy tortilla strips, creamy avocado, queso fresco, and a dollop of sour cream.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 1/2 cups salsa verde
Main Ingredients
- 1 (15-ounce) can white beans, drained and rinsed
- 2 cups cooked shredded chicken
- 1 cup corn kernels (fresh, frozen, or canned)
Finishing Touches
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 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 diced onion and cook for 3-4 minutes until softened and translucent.
- Add Spices: Stir in the minced garlic, ground cumin, dried oregano, and smoked paprika. Cook for another minute until the spices are fragrant, enhancing the soup’s flavor base.
- 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: Stir in the drained white beans, shredded cooked chicken, and corn kernels. Let the soup simmer gently for 10-15 minutes to allow the flavors to meld together beautifully.
- Season and Finish: Add fresh lime juice to brighten the flavors. Season with salt and pepper according to taste and stir in the chopped cilantro for a fresh herbal finish.
- 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.
Notes
- This soup can be made vegetarian by substituting vegetable broth for chicken broth and omitting the chicken or replacing it with plant-based protein.
- Use fresh salsa verde for a brighter flavor or jarred salsa verde for convenience.
- For extra heat, add chopped jalapeños or a dash of hot sauce.
- Leftover soup keeps well in the refrigerator for up to 3 days and can be frozen for longer storage.
- To make homemade crispy tortilla strips, cut corn tortillas into thin strips and bake or fry until crisp.
