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

Course Main Course

Cuisine Mexican

Servings 6

Calories 280 kcal

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

Instructions

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.