Salsa Verde Tortilla Soup (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon taco seasoning
02 -
½ cup chopped celery
03 -
1 yellow onion, chopped
04 -
4 tablespoons salted butter
05 -
2 russet potatoes, cubed
06 -
1 cup chopped carrots
07 -
2 cloves garlic, chopped
→ Liquids & Sauces
08 -
¼ cup hot sauce
09 -
2 cups salsa verde
10 -
3½ cups broth
11 -
2 cups chunky red salsa
→ Add-ins & Toppings
12 -
Plain yogurt for serving
13 -
Limes and green onions for serving
14 -
½ cup fresh cilantro, chopped
15 -
1½ cups shredded chicken (optional)
16 -
Shredded cheddar cheese for serving
17 -
Avocado for serving
18 -
Tortilla chips for serving
# Instructions:
01 -
Melt the butter in a big pot over medium heat, then toss in the onion, carrots, celery, and garlic. Let them cook about 5 minutes. Sprinkle in taco seasoning with a bit of salt and pepper while stirring.
02 -
Pour in the broth and add the potato cubes. Bring everything to a simmer and let it cook for about 10 minutes or until the potatoes are nice and soft.
03 -
Mix in the salsa verde, chunky red salsa, and hot sauce. If you're using it, add the shredded chicken now. Stir in the cilantro too.
04 -
Scoop the soup into bowls and pile on toppings like tortilla chips, yogurt, cheddar, avocado, green onions, or a little more cilantro—your choice!
# Notes:
01 -
Skip the chicken to make it vegetarian
02 -
Use less or more hot sauce to adjust how spicy it is