Description
Flavorful, comforting Salsa Verde Tortilla Soup with roasted tomatillos, beans, chicken, and crispy tortilla strips. Top with your favorite garnishes.
Ingredients
Scale
- 1.5 lbs tomatillos, husked and rinsed
- 2–4 serrano peppers, stemmed (adjust to your spice preference!)
- 1/2 white onion, roughly chopped
- 2–3 cloves garlic, peeled
- 1 cup cilantro, roughly chopped
- 1/2 cup water
- 1 tablespoon lime juice
- 1 teaspoon salt, or to taste
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 6 cups chicken broth (low sodium preferred)
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup cooked shredded chicken (rotisserie chicken works great!)
- 1/2 cup frozen corn
- Salt and pepper to taste
- 6 corn tortillas, cut into thin strips
- 2 tablespoons olive oil
- Salt to taste
- Avocado, diced
- Queso fresco, crumbled
- Sour cream or Greek yogurt
- Lime wedges
- Cilantro, chopped
- Radishes, thinly sliced
Instructions
- Make the Salsa Verde: Preheat broiler. Place tomatillos and serrano peppers on a foil-lined baking sheet. Broil for 5-7 minutes, flipping halfway, until charred and softened. Cool slightly.
- Transfer tomatillos and peppers to a blender. Add onion, garlic, cilantro, water, lime juice, and salt. Blend until smooth. Taste and adjust seasoning.
- Prepare the Soup Base: In a large pot, heat olive oil over medium heat. Add onion and cook until softened, 5-7 minutes. Add garlic, cumin, and oregano; cook 1 minute until fragrant.
- Pour in chicken broth and add salsa verde. Bring to a simmer.
- Reduce heat, cover, and simmer for 15-30 minutes. For a smoother soup, use an immersion blender to partially blend.
- Stir in cannellini beans, black beans, shredded chicken, and frozen corn. Simmer 5-10 minutes until heated through.
- Season with salt and pepper to taste.
- Make the Tortilla Strips: Cut tortillas into thin strips.
- Fry: Heat olive oil in a skillet over medium heat. Fry tortilla strips in a single layer for 2-3 minutes per side until golden brown and crispy. Drain on paper towels and sprinkle with salt.
- Bake: Preheat oven to 375°F (190°C). Toss tortilla strips with olive oil and salt. Spread on a baking sheet and bake for 8-10 minutes, flipping halfway, until golden brown and crispy.
- Assemble and Serve: Ladle soup into bowls. Top with tortilla strips, avocado, queso fresco, sour cream, lime wedges, cilantro, and radishes. Serve immediately.
Notes
- Spice Level: Adjust the amount of serrano peppers in the salsa verde to control the spice level. For a milder soup, remove the seeds and membranes from the peppers before blending.
- Vegetarian Option: To make this soup vegetarian, use vegetable broth instead of chicken broth and omit the chicken. You can add more beans or vegetables, such as zucchini or bell peppers, to make it more filling.
- Slow Cooker Option: You can also make this soup in a slow cooker. Sauté the onion and garlic as directed, then transfer them to the slow cooker along with the remaining soup ingredients (except the toppings and tortilla strips). Cook on low for 6-8 hours or on high for 3-4 hours. Add the chicken and corn during the last 30 minutes of cooking.
- Make Ahead: The salsa verde and soup base can be made ahead of time and stored in the refrigerator for up to 3 days. The tortilla strips are best made fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
- Add More Vegetables: Feel free to add other vegetables to the soup, such as zucchini, bell peppers, or spinach.
- Protein Boost: Add more protein by using more chicken, or adding other proteins like ground turkey or tofu.
- Prep Time: 25 minutes
- Cook Time: 40 minutes