Description
This Salsa Verde Tortilla Soup is a comforting and flavorful dish that combines the zesty taste of salsa verde with hearty ingredients like black beans, corn, and shredded chicken. Topped with avocado, cilantro, and a dollop of sour cream, it’s a satisfying meal perfect for any night of the week.
Ingredients
Scale
Main Soup:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 4 cups chicken or vegetable broth
- 1 ½ cups salsa verde
- 1 (15 oz) can black beans (drained and rinsed)
- 1 cup corn kernels (fresh, frozen, or canned)
Optional Add-Ins and Garnishes:
- 2 cups cooked shredded chicken (optional for non-vegetarian)
- juice of 1 lime
- salt and pepper to taste
- 1 cup crushed tortilla chips (plus more for topping)
- sliced avocado
- chopped cilantro
- sour cream
- extra lime wedges (for garnish)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened. Stir in garlic, cumin, and chili powder.
- Add Broth and Ingredients: Pour in broth and salsa verde. Add black beans, corn, and chicken if using. Simmer for 10–15 minutes.
- Season and Serve: Stir in lime juice, salt, and pepper. Add crushed tortilla chips. Ladle into bowls and top with avocado, cilantro, sour cream, and more tortilla chips. Serve with lime wedges.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth.
- You can blend part of the soup for a thicker texture.
- Great for leftovers and freezes well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 690mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 40mg
