Half Baked Harvest · by Tieghan Gerard★ 4.8 (47)
Salsa Verde Tortilla Soup
NUTRITION · PER SERVING45M COOK
CAL 26%·PRO 25%
CARBS 69G52% OF CAL
13G FIBER40G OTHER16G TOTAL SUGAR
FAT 27G46% OF CAL
10G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-packed tortilla soup with smoky salsa verde, chunky red salsa, and shredded chicken in a savory broth. Topped with tortilla chips and cooling yogurt.
mainmexicansoupchicken🍲 stockpotvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 tablespoons salted butter
- 1 yellow onion, chopped
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 2 cloves garlic, chopped
- 1 tablespoon taco seasoning
- salt and black pepper
- 2 russet potatoes, cubed
- 3-4 cups broth
- 2 cups chunky red salsa
- 2 cups salsa verde
- 1/4 cup hot sauce
- 1-2 cups shredded chicken ((optional))
- 1/2 cup fresh cilantro, chopped
- yogurt, shredded cheddar, avocado, plus lots of limes and green onions for serving
- tortilla chips, for serving
At a glance
PER SERVING · TIME 45M
CAL 26%·PRO 25%
CARBS 69G52% OF CAL
13G FIBER40G OTHER16G TOTAL SUGAR
FAT 27G46% OF CAL
10G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 2765mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1274mg
- Calcium
- 242mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2765MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.