Salsa Verde Chicken Tortilla Soup Recipe
This vibrant Salsa Verde Chicken Tortilla Soup is a hearty and flavorful meal perfect for any day. Featuring tender rotisserie chicken, nutritious kale, and zesty salsa verde, this soup combines bold spices and fresh ingredients to create a comforting bowl of deliciousness ready in just 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Soup Base
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
Soup Ingredients
- 1 1/2 cups salsa verde
- 4 cups chicken broth
- 2 cups rotisserie chicken, diced
- 2 cups shredded kale
- 1/2 cup cilantro, chopped
- Juice from 1/2 a lime
Instructions
- Heat the olive oil: Warm the olive oil in a stock pot or Dutch oven over medium heat ensuring the pan is evenly coated and heated.
- Sauté onion and garlic: Add the diced onion and sauté for about 4 minutes until softened. Add the minced garlic and continue sautéing for another minute to release its aroma.
- Add spices: Stir in the cumin, chili powder, and smoked paprika and cook for about a minute to toast the spices and deepen their flavor.
- Combine salsa and broth: Pour the salsa verde and chicken broth into the pot. Bring the mixture to a boil, then reduce heat and let simmer gently for 10 minutes to meld the flavors.
- Add chicken: Stir in the diced rotisserie chicken and cook for 2 minutes until the chicken is thoroughly heated through.
- Add greens and herbs: Toss in the shredded kale and stir until it just begins to wilt. Add chopped cilantro and lime juice, then adjust seasoning with salt and pepper as desired.
- Serve: Ladle the soup into bowls and serve with optional toppings such as sliced avocado, crunchy tortilla chips, and a dollop of sour cream for extra richness.
Notes
- You can substitute the rotisserie chicken with shredded cooked chicken breast or thigh meat.
- For extra heat, add a pinch of cayenne pepper or chopped jalapeño.
- To make the soup gluten free, ensure the chicken broth and salsa verde have no gluten-containing additives.
- This soup can be prepared in advance and stored in the refrigerator for up to 3 days or frozen for longer storage.
- Add tortilla chips just before serving to keep them crispy.
