Name: Speedy Salsa Verde Tortilla Soup! So Flavorful!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 tablespoons salted butter; 1 yellow onion, chopped; 1 cup chopped carrots; 1/2 cup chopped celery; 2 cloves garlic, chopped; 1 tablespoon taco seasoning; salt and black pepper; 2 russet potatoes, cubed; 3-4 cups broth; 2 cups chunky red salsa

The secret to an exceptional salsa verde soup lies in layering flavors from the start, building a rich base before the bright tang of the salsa verde is introduced. This salsa verde soup recipe delivers on that promise, offering a hearty and zesty meal in under 30 minutes. I’ve found that using a good quality broth and allowing the potatoes to fully tenderize in it makes all the difference for a comforting texture. This recipe is perfect for weeknights when you need something satisfying without a long cooking process.

⏱ Time: 25 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

Speedy Salsa Verde Tortilla Soup! So Flavorful!

Salsa Verde soup: cook this fresh and zesty tortilla soup in under 30 minutes. Loaded with hearty potatoes and fresh toppings, it’s ideal for a quick weeknight meal.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6

Course: Main Course

Cuisine: Mexican

Calories: 280

Ingredients Method Notes

Ingredients

4 tablespoons salted butter
1 yellow onion, chopped
1 cup chopped carrots
1/2 cup chopped celery
2 cloves garlic, chopped
1 tablespoon taco seasoning
salt and black pepper
2 russet potatoes, cubed
3-4 cups broth
2 cups chunky red salsa

Method

In a large soup pot, set over medium heat, cook together the butter, onion, carrots, celery, and garlic for 5 minutes, until fragrant. Add the taco seasoning and season with salt and pepper. Pour over the broth and add the potatoes. Bring to a simmer and cook for 10 minutes or until the potatoes are tender.
Mix in the red salsa, salsa verde, and hot sauce. Stir in the shredded chicken (if using) and cilantro.
Ladle the soup into bowls and top with tortilla chips. Finish as desired with a dollop of yogurt, cheese, green onions, avocado, and cilantro. Enjoy!

Notes

– For extra depth, roast your carrots and onions slightly before adding them to the pot. It brings out a wonderful sweetness.
– If your soup tastes a little flat, a squeeze of fresh lime juice at the end can brighten all the flavors. I once forgot this step and the soup felt incomplete until I added it.
– To ensure tender potatoes, cook until they easily pierce with a fork. Aim for an internal temperature of 165°F (74°C) if adding chicken.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For extra depth, roast your carrots and onions slightly before adding them to the pot. It brings out a wonderful sweetness.
If your soup tastes a little flat, a squeeze of fresh lime juice at the end can brighten all the flavors. I once forgot this step and the soup felt incomplete until I added it.
To ensure tender potatoes, cook until they easily pierce with a fork. Aim for an internal temperature of 165°F (74°C) if adding chicken.

This salsa verde soup is a testament to how simple ingredients can create complex flavors. Experiment with different hot sauces or add a swirl of crema for extra richness. Enjoy your homemade bowl of comfort!