Hearty Salsa Verde 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!
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!
|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|