Description
This vibrant Salsa Verde Tortilla Soup combines tangy tomatillos, spicy jalapeños, and fresh cilantro in a flavorful broth, topped with crispy tortilla strips, creamy avocado, and crumbly queso fresco. Perfect for a comforting and zesty meal that’s easy to prepare and full of traditional Mexican flavors.
Ingredients
Scale
Salsa Verde Base
- 6 medium tomatillos, husked and quartered
- 2 jalapeños, stemmed and chopped
- 4 cloves garlic, minced
- 1 medium onion, diced
- Salt, to taste
- 1 cup fresh cilantro, chopped
- 1/4 cup lime juice, freshly squeezed
Soup
- 4 cups chicken broth
- 2 tablespoons olive oil (divided use)
- Salt and pepper, to taste
Toppings
- 4 corn tortillas, cut into strips
- 1 avocado, diced
- 1 cup queso fresco, crumbled
- Additional cilantro and lime juice for garnish
Instructions
- Gather Ingredients: Collect all ingredients listed to have everything ready before starting the cooking process.
- Cook Base Ingredients: In a pot, combine tomatillos, jalapeños, garlic, diced onion, and salt with enough water to cover. Bring to a boil, then reduce heat and simmer for 10 minutes until vegetables are tender.
- Blend Salsa Verde Mixture: Drain the cooked vegetables, place them in a blender, and add chopped cilantro and freshly squeezed lime juice. Blend until smooth to create the salsa verde base.
- Prepare Tortilla Strips: Cut the corn tortillas into strips. Heat 1 tablespoon olive oil in a skillet over medium heat and fry the tortilla strips until golden brown and crispy. Remove and drain on paper towels.
- Cook Soup: In a large pot, heat the remaining 1 tablespoon olive oil. Add the blended salsa verde mixture and cook for 5 minutes, stirring occasionally. Then add the chicken broth. Season with salt and pepper to taste and simmer for 10-15 minutes to blend the flavors.
- Serve: Ladle the soup into bowls. Top each serving with crispy tortilla strips, diced avocado, crumbled queso fresco, and garnish with additional cilantro and a squeeze of lime juice for extra freshness.
Notes
- For a spicier soup, keep some of the jalapeño seeds when blending.
- You can substitute chicken broth with vegetable broth to make a vegetarian version.
- To make the tortilla strips healthier, bake them in the oven instead of frying.
- If you prefer a smoother soup, strain the blended salsa verde before adding to the pot.
- Leftover soup can be stored in the refrigerator for up to 3 days.
