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This soul-warming soup blends vibrant vegetables, smoky green salsa, and zesty red salsa into a comforting bowl that's perfectly balanced between brothy and filling. You'll enjoy tender potato chunks, crunchy carrot bits, and fragrant herbs in every spoonful, while the DIY topping options let everyone create their own unique texture and flavor combinations.
My sister-in-law once told me about her dream tortilla soup, and I couldn't stop tweaking this recipe until I got it just right. I wasn't sure at first, but man, when those veggies and Mexican spices started cooking down, I was sold. Now my family asks for it all the time.
Key Ingredients
- Thick red salsa: Go for one with actual vegetable pieces you can see for better texture and taste
- Salsa verde: Adds a smoky, tangy kick that works wonders with the red salsa
- Russet potatoes: Their starch helps the broth get slightly thicker while staying soft
- Garden vegetables: Pick snappy carrots, bright celery, and solid onions for best results
- Good broth: It's the backbone of your soup - grab low sodium so you can control the salt
Instructions Steps
- 1. Start Your Flavor Base
- Melt butter in a sturdy Dutch oven over medium heat. Toss in your diced onions and cook until they turn see-through and soft. Add your carrots and celery, cooking until they start getting tender but still have some bite. Then mix in your garlic until you can smell its aroma.
- 2. Add Your Seasonings
- Dust the veggies with taco seasoning, making sure they're all coated. Let the spices warm up a bit to wake up their flavors. This quick toasting really brings out the rich taste that makes the soup so good.
- 3. Make Your Soup Base
- Add your broth and potato cubes. Let it all come to a gentle bubble, watching the heat so it doesn't boil too hard. Cook until you can easily stick a fork in the potatoes but they don't fall apart.
- 4. Mix In The Salsas
- Pour in both your red salsa and salsa verde, stirring carefully. This combo is what gives the soup its unique taste. If you're using chicken, add it now. Let everything warm through so the flavors can mingle.
- 5. Finish It Off
- Just before you're ready to eat, mix in fresh cilantro. Try a spoonful and add more salt or spices if needed, keeping in mind your toppings will add more flavor too.
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Tortilla soup was always my go-to comfort food growing up, but I didn't discover this amazing salsa combo until I started playing around in the kitchen. The first time I served it, everyone kept coming back for seconds until the pot was empty.
Amazing Toppings
The toppings aren't just extras - they're part of what makes this soup so special. I like to set out bowls of gooey Mexican cheese, chopped avocado, fresh cilantro sprigs, lime wedges, and plenty of crunchy tortilla chips. For something extra special, try a spoonful of Mexican crema or plain yogurt on top.
Make-Ahead Magic
This soup actually tastes better the next day after all the flavors have had time to get friendly. Just keep your toppings separate and warm the soup slowly when you're ready to eat. Always add fresh toppings right before serving so they stay crisp and fresh.
Tortilla Chip Tips
Store-bought chips work fine, but homemade tortilla strips are worth the small effort. Just cut corn tortillas into skinny strips, mix them with olive oil and some lime zest, then bake until they're crispy. That bit of lime zest adds a fresh zip you won't get from bagged chips.
Customization Guide
You can easily adjust how spicy this is by picking milder or hotter salsas. Want something more filling? Throw in some black beans or corn kernels. If you don't eat meat, just skip the chicken - the potatoes and veggies make it plenty satisfying on their own.
What began as my sister-in-law asking for a specific soup has turned into one of my favorite recipes ever. There's something really special about watching friends and family gather around, adding their favorite toppings and breaking chips into their steaming bowls. It's more than just food - it's a little party in a bowl that brings everyone together, creating happy memories one serving at a time.
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Frequently Asked Questions
- → How can I keep this vegetarian?
- Just leave out the chicken and swap chicken broth with veggie broth. Easy, and still super filling with all the veggies!
- → What kind of salsa works best?
- Pick a chunky red salsa you love, plus a good salsa verde. Using both is what makes the flavor pop.
- → How do I make it milder?
- Go for mild salsas or ease up on any extra hot sauce. You can always let folks add heat themselves at the table.
- → Can I freeze leftovers?
- Yup, but skip freezing the toppings. Add those fresh after reheating.
- → What’s a good swap for yogurt?
- Sour cream’s a great stand-in if you’re out of yogurt.