Ingredients
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.
- 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.