Chili Verde Tortilla Soup
ingredients
- 1 tbs avocado oil
- 1 small red onion, diced
- 2 ribs celery, diced
- 1 green bell pepper, diced
- 1 medium poblano pepper, diced
- ~6 gold potatoes, cut into small 1/4″ cubes
- 10 oz Rotel Hot
- 12 oz salsa verde
- 4 oz canned mild green chiles, drained
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 8 tortilla chips, crushed
- 3 cups low-sodium chicken or vegetable broth
- 2 14oz can of white beans
- 1/2 of a lime
- salt, as needed
- pinch of sugar
- 2 tablespoon finely chopped fresh cilantro.
- whole tortilla chips, for serving
- sliced avocado, for serving
- yogurt/sour cream, for serving
steps
- Heat the oil over medium in a 4 to 5 quart soup pot or Dutch oven until the surface of the oil shimmers.
- Add the onions, celery, bell pepper, poblano pepper, and potatoes, and saute until softened, about 8 minutes.
- Pour in the Rotel, salsa verde, and green chiles, along with the garlic, taco seasoning, and crushed tortilla chips. Stir well to mix with the aromatics.
- Add the broth and bring the soup up to an active simmer over medium-high heat. Cook for 10 minutes, stirring occasionally.
- Reduce heat to low and stir in the fresh cilantro and the pre-cooked chicken.
- Add a squeeze of lime and a big pinch of sugar. Taste, adding salt as needed. (Because there are a lot of astringent peppers and vibrant acids in this soup, a pinch of sugar will balance the flavors.)
- Serve with whole tortilla chips and your favorite toppings.
notes
- for a meaty edition replace the white beans with shredded chicken