Quick Salsa Verde Tortilla Soup (Print version)
A bright, brothy salsa verde tortilla soup with shredded chicken, beans, corn, lime, and crunchy chips in about 30 minutes.
# Ingredients:
For the soup
01 -
1 tablespoon olive oil
02 -
1 medium yellow onion, diced
03 -
3 cloves garlic, minced
04 -
1 teaspoon ground cumin
05 -
1/2 teaspoon dried oregano
06 -
4 cups (960 ml) low-sodium chicken broth
07 -
2 cups (480 ml) salsa verde, mild or medium
08 -
1 can (4 oz or 113 g) diced green chiles
09 -
2 cups (280 g) shredded cooked chicken, such as rotisserie chicken
10 -
1 can (15 oz or 425 g) cannellini or great northern beans, drained and rinsed
11 -
1 cup (150 g) corn kernels, frozen or canned
12 -
1 tablespoon fresh lime juice, plus more to taste
13 -
1/3 cup chopped fresh cilantro
14 -
Salt and black pepper, to taste
For serving
15 -
2 cups crushed corn tortilla chips
16 -
1 avocado, diced
17 -
1/2 cup (55 g) shredded Monterey Jack or cheddar cheese
18 -
1/4 cup (60 g) sour cream or plain Greek yogurt
19 -
2 green onions, thinly sliced
20 -
Lime wedges
# Instructions:
01 -
Warm the olive oil in a large pot over medium heat. Add the onion and cook for 4-5 minutes, stirring often, until softened.
02 -
Stir in the garlic, cumin, and oregano. Cook for 30 seconds, just until fragrant.
03 -
Add the chicken broth, salsa verde, and diced green chiles. Bring to a gentle simmer and cook for 10 minutes.
04 -
Stir in the shredded chicken, beans, and corn. Simmer for 5-7 minutes, until everything is hot and the broth tastes blended.
05 -
Turn off the heat. Stir in lime juice and cilantro, then taste and season with salt and black pepper as needed.
06 -
Ladle into bowls. Top with tortilla chips, avocado, cheese, sour cream, green onions, and extra lime wedges.
# Good to know:
01 -
Use mild salsa verde for a family-friendly soup or medium salsa verde for more heat.
02 -
For gluten-free serving, choose certified gluten-free broth and corn tortilla chips.
03 -
Store soup and toppings separately so the chips stay crisp.