Salsa Verde Tortilla Soup (Print Version)
# Ingredients:
→ Base
01 -
2 russet potatoes, diced
02 -
½ cup celery, chopped
03 -
4 tablespoons salted butter
04 -
1 tablespoon taco seasoning mix
05 -
1 yellow onion, diced into small pieces
06 -
2 garlic cloves, minced
07 -
1 cup carrots, diced
→ Liquids & Sauces
08 -
¼ cup spicy hot sauce
09 -
2 cups green salsa (salsa verde)
10 -
3½ cups stock or broth
11 -
2 cups chunky tomato salsa
→ Add-ins & Toppings
12 -
Shredded cheddar cheese for garnish
13 -
Sliced avocado (optional)
14 -
Fresh cilantro, chopped (½ cup)
15 -
Plain yogurt for topping
16 -
Green onions and lime wedges for garnish
17 -
Crispy tortilla chips for serving
18 -
1½ cups of cooked chicken, shredded (optional)
# Instructions:
01 -
Melt the butter in a big pot on medium heat. Toss in the onion, carrots, celery, and garlic. Stir for a few minutes until they release their aroma. Then sprinkle on taco seasoning, salt, and pepper.
02 -
Pour in the broth and add the potatoes. Let it simmer gently for around 10 minutes, or until you can easily pierce the potatoes with a fork.
03 -
Combine the tomato salsa, green salsa, and hot sauce. Add the chicken and cilantro (if using). Stir it all together.
04 -
Scoop into bowls and add your favorite toppings—cheese, yogurt, green onions, avocado, and more cilantro. Don’t forget tortilla chips for that final crunch!
# Notes:
01 -
Skip the chicken to make it vegetarian.
02 -
Want it spicier? Use more hot sauce. Not a fan of heat? Less is fine too.