Description
A zesty and comforting soup featuring tender shredded chicken, vibrant tomatillo salsa verde, and hearty tortilla strips, garnished with creamy avocado and cilantro.
Ingredients
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- 1 Tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 lb (450 g) cooked, shredded chicken (rotisserie or poached)
- 1 cup salsa verde (store-bought or homemade tomatillo salsa)
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- 6 corn tortillas, cut into strips
- 2 Tbsp vegetable oil (for frying)
- 1 avocado, diced
- 1/4 cup chopped cilantro
- Optional garnishes: lime wedges, shredded cheese, sour cream
Instructions
- In a large pot, heat 1 Tbsp olive oil over medium heat. Sauté onion until soft, about 3–4 minutes then add garlic and cook 1 more minute.
- Pour in chicken broth and bring to a simmer. Stir in shredded chicken, salsa verde, cumin, oregano, and season with salt and pepper. Simmer gently for 10–15 minutes to meld flavors.
- While soup simmers, heat 2 Tbsp vegetable oil in a skillet over medium-high heat. Fry tortilla strips until crisp and golden, about 1–2 minutes per side. Drain on paper towels and season lightly with salt.
- Ladle soup into bowls. Top each with crispy tortilla strips, diced avocado, chopped cilantro, and any optional garnishes like cheese or sour cream.
- Serve hot with lime wedges for an extra burst of freshness.
Notes
- You can bake tortilla strips at 200 °C (400 °F) for 8–10 minutes instead of frying for a lighter version.
- Use store-bought rotisserie chicken to cut prep time.
- Customize spice level by adding chopped jalapeño or a dash of hot sauce.
- Leftover soup stores in the refrigerator up to 4 days; add fresh tortilla strips just before serving.
- Make it vegetarian by substituting vegetable broth and using black beans instead of chicken.
Nutrition
- Serving Size: 1½ cups
- Calories: 270 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg