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Hearty Salsa Verde Chicken Tortilla Soup

One of the Bread Lady's favorite soups!
Spicy Chicken Tortilla Soup

As much as I adore cooking and baking, there are just some days that I wish I could throw together a meal that’s relatively quick and doesn’t have a ton of prep work. This meal is exactly that. Utilizing a rotisserie chicken piping hot from the grocery store, along with my favorite salsa verde and a handful of other ingredients, this soup is super delicious and incredibly easy to make.

What’s nice about this soup is you can choose how spicy you want it based on the salsa you use. I prefer a medium heat salsa verde, but if you prefer things a bit more mild, then by all means, use what suits your taste. Want to make it even spicier? Add a minced chipotle pepper and tablespoon of adobo sauce. You can also drizzle hot sauce over the top after you’ve served it. I love Tabasco’s chipotle hot sauce and Tapatio. Yes, I really need both!

Spicy or mild, this soup is perfect for those busy days!
Garnish this soup with your favorite toppings!

Like most soups, I like making this one a day in advance. I don’t know what it is about second day soup, but the flavors tend to marry together and intensify when they’ve been allowed to sit for a day or so. Whenever I can, I make soups ahead, especially when I feel a cold coming on or I know we’ll be busy for a few days and know I won’t be able to make dinner every night.

If you’re not a fan of salsa verde or happen to not have a jar handy, you can also make this with your favorite red salsa. Same goes for the beans. If you’re in a pinch, you can make this with pinto or even black beans if that’s what you have available or prefer. Make it your own!

Want to try another soup recipe? Try this one!

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Ingredients

Adjust Servings
1large brown onion
4cloves, minced garlic
2quarts chicken stock
16ounces mild or medium salsa verde
2cups frozen corn kernels
1tablespoon ground cumin
1teaspoon coriander seed, freshly ground
315 oz cans great white northern beans, drained & rinsed
15 corn tortillas, chopped
kosher salt & pepper
1 rotisserie chicken, shredded

Directions

1.

Step One

In a large stock pot over medium heat, drizzle a tablespoon of olive oil. Add onions and cool until translucent, stirring occasionally. Add garlic and cook for another minute until fragrant.
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2.

Step Two

Add salsa, chicken stock, beans, corn, cumin, coriander, a teaspoon of kosher salt, and black pepper. Stir until combined. Bring to a boil, then reduce to simmer for 30 minutes, stirring occasionally.
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3.

Step Three

Shred chicken and add to the soup. Cook for 5 minutes more. Add the chopped corn tortillas, stir to combine, and cook for 10 minutes, or until tortillas dissolve and soup becomes thick.
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4.

Step Four

Serve soup and garnish with sour cream (or Mexican crema), hot sauce, cilantro, red onion, thinly sliced radishes, and tortilla chips.
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