Description
A bold and flavorful soup infused with salsa verde, chicken, tortilla crunch, and bright citrus—packed with vegetables, tender chicken, and crispy toppings for a satisfying dish.
Ingredients
1 Tbsp olive or avocado oil
1 small red onion, diced
2 ribs celery, diced
½ green bell pepper, diced
1 medium poblano pepper, diced
4 oz gold potatoes, cut into ¼″ cubes
10 oz Rotel diced tomatoes & green chiles, mostly drained
12 oz salsa verde
4 oz canned mild green chiles, drained
2 cloves garlic, minced
1 Tbsp taco seasoning
8 tortilla chips, crushed
3 cups low-sodium chicken or vegetable broth
2 cups shredded cooked chicken
½ lime, juiced
Salt, as needed
Pinch of sugar
2 Tbsp finely chopped fresh cilantro
Whole tortilla chips, for serving
Optional toppings: avocado, cheese, cilantro, crema, red onion, green onions, pickled jalapeños
Instructions
- Heat oil in a large soup pot over medium heat until shimmering.
- Sauté onion, celery, bell pepper, poblano, and potatoes for about 8 minutes.
- Stir in Rotel tomatoes, salsa verde, green chiles, garlic, taco seasoning, and crushed tortilla chips. Mix well.
- Add broth and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- Reduce heat. Add shredded chicken and chopped cilantro. Stir in lime juice and a pinch of sugar.
- Adjust salt as needed. Serve hot with whole tortilla chips and optional toppings.
Notes
- Use canned diced tomatoes and green chiles if Rotel isn’t available.
- Omit chicken and use more beans or sweet potato for a vegetarian option.
- Top with vegan garnishes for a dairy-free version.
- Balance acidity with lime juice or a touch of sugar to taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 50mg
