Chimichurri Tortilla Soup
Comforting Belly Hug of a Soup. This one can pack a punch so back off on the jalepeno if you are sensitive to heat & spice.
Ingredients
- 4 Tablespoons Salted Butter
- 1 Yellow Onion
- 1 Cup Carrots, Chopped
- 1/2 Cup Celery, Chopped
- 2 Cloves Garlic, Chopped
- 1 Tablespoon Taco Seasoning Use Your Favorite! I like to get mine locally from Savory Spice Shop in Greensboro
- Salt & Black Pepper to Taste
- 2 Russet Potatoes, Cubed I have used White Potatoes successfully BUT don't overcook them as they will fall apart.
- 3-4 Cups Stock I LOVE to keep Better Than Bouillon in my pantry. They make so many yummy flavors and the expiration date is way more forgiving.
- 2 Cups Chunky Red Salsa Use whatever heat level you like!
- 1/4 Cup Hot Sauce Valentina Hot Sauce adds a yummy smokey hot sauce flavor to this dish!
- 1/2 Cup Chimmichuri Trader Joes has my favorite! They sell it in the cold section.
- 1-2 Cups Shredded Chicken Take a shortcut and use a Rotisserie Chicken.
- 1/2 Cup Cilantro, Fresh, Chopped Omit if you think it tastes like soup…. 🙂
- 1 Whole Jalapeño, Sliced in Half Remove seeds if you don't like spice
- Sour Cream, Shredded Cheddar Cheese, Limes, Chopped Jalapeños and Green Onions for serving
- Tortilla Chips OR Cheese Quesadillas for serving
Instructions
- 1. In a large soup pot, set over medium heat, cook together the butter, onion, carrots, celery, and garlic for 5 minutes, until fragrant. Add the taco seasoning and season with salt and pepper. Pour over the broth and add the potatoes and sliced jalepeno. Bring to a simmer and cook for 10 – 15 minutes or until the potatoes are tender.
- 2. Mix in the red salsa, chimichurri, and hot sauce. Stir in the shredded chicken (if using) and cilantro.
- 3. Ladle the soup into bowls and top with tortilla chips. Finish as desired with a dollop of yogurt, cheese, green onions, avocado, and cilantro. Enjoy!
