Salsa Verde Tortilla Soup (Print Version)
# Ingredients:
→ Base
01 -
1 cup carrots, chopped
02 -
1 yellow onion, diced
03 -
½ cup celery, chopped
04 -
4 tablespoons salted butter
05 -
1 tablespoon taco seasoning
06 -
2 large russet potatoes, cubed
07 -
2 minced garlic cloves
→ Liquids & Sauces
08 -
2 cups green salsa
09 -
2 cups chunky tomato salsa
10 -
3½ cups broth of your choice
11 -
¼ cup hot sauce (adjust for preference)
→ Add-ins & Toppings
12 -
Shredded cheddar for garnish
13 -
1½ cups shredded chicken (optional)
14 -
Avocado slices for topping
15 -
Tortilla chips on the side
16 -
Fresh chopped cilantro, about ½ cup
17 -
Lime wedges and sliced green onions
18 -
Plain yogurt to serve with
# Instructions:
01 -
Heat butter in a big pot on medium. Toss in onion, garlic, carrots, and celery. Stir for 5 minutes or until it smells great. Mix in taco seasoning and some salt and pepper.
02 -
Pour in broth and throw in the potatoes. Let it all come to a gentle boil and simmer for 10 minutes, or until the potatoes get soft.
03 -
Add the red and green salsas along with the hot sauce. Stir it all up, and toss in shredded chicken and cilantro if you're using them.
04 -
Scoop into bowls and layer on tortilla chips, cheese, yogurt, green onions, avocado slices, or whatever toppings you like.
# Notes:
01 -
You can skip the chicken to make this vegetarian.
02 -
Feel free to scale back the hot sauce for less heat.