Description
This Flavorful Salsa Verde Tortilla Soup is a zesty and satisfying dish that combines the tangy flavors of salsa verde with hearty shredded chicken and white beans. Topped with crunchy tortilla chips and creamy avocado, it’s a comforting meal that’s perfect for any night of the week.
Ingredients
Main Soup:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 jalapeño (seeded and minced)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup salsa verde (tomatillo-based)
- 1 (15-ounce) can white beans (drained and rinsed)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1/2 cup crushed tortilla chips (plus more for topping)
Optional Toppings:
- avocado slices
- shredded cheese
- sour cream
- additional cilantro
Instructions
- Heat olive oil: In a large pot, heat olive oil over medium heat.
- Sauté aromatics: Add onion, garlic, and jalapeño; sauté until softened.
- Add spices: Stir in cumin and oregano; cook until fragrant.
- Add remaining ingredients: Pour in chicken broth, salsa verde, chicken, white beans, salt, and pepper; simmer.
- Finish soup: Stir in lime juice, cilantro, and tortilla chips; simmer until flavors meld.
- Serve: Ladle hot soup into bowls and top with desired toppings.
Notes
- For a vegetarian version, substitute chicken with more white beans or canned jackfruit.
- Adjust heat by adding more or less jalapeño or using mild salsa verde.
