Tortilla soup was one of the meals that I would ask my mom to make, growing up. It’s a soup that I’ve missed since forgoing chicken. Recently, Pinch of Yum posted a recipe for a Jalepeño Lime Chicken Soup that was right down my alley…..except for the chicken part. I was inspired, and have created a version that is compliant and super delicious. If you love Mexican flavors like tomatillos, cilantro, crunchy and salty chips, a twist of lime and a little heat just to make your nose start to run a little…..this is for you! (I realize that this may be a pretty small niche, but oh well! As part of that market, I know they’ll appreciate it!)
What makes this soup such a keeper (besides being addictingly delicious) is that it’s very quick and has a short ingredient list. It’s all very nutritious except for those tortilla chips. I know they’re not good for you, but we’re just not at the point where we’re ready to give them up. If you are, just skip them to make this 100% oil-free.
Don’t be scared to make this when you see that there is indeed an ENTIRE JAR OF SALSA in the soup. Some people will be attracted to that (you know those people who drink salsa out of a cup…..oh you don’t? As an Arizona native, I confirm to you there are those people. There are two in my family.) This is a little spicy, but it’s not overbearing. My husband said it wasn’t spicy at all, but I’d say it’s a 3 out of 5 on the heat scale. It clears the sinuses in the best way possible. Can’t wait to hear how you like this—we love it!
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Jalepeño Lime Tortilla Soup
Ingredients
- 1 red onion, chopped
- 2 jalepeños, seeds removed and minced
- 4 cups vegetable broth
- 1 16-oz jar salsa verde (I use the Herdez brand that is less than $2)
- 1 tsp cumin
- 2 cans white beans (Canellini or Great Northern)
- 2 cups cooked rice, wild rice, or quinoa
- 2 limes
- 1/2 cup chopped cilantro
- tortilla chips
Instructions
- In a soup pot, cook red onions and jalepeños on medium-high heat. When the bottom of the pot starts to turn brown, deglaze the pan by adding a few tablespoons of water at a time. Cook about 5 minutes until onions appear soft.
- Add vegetable broth, salsa verde, cumin, white beans, and rice or quinoa. Let simmer for 5-10 minutes, until fragrant and heated through.
- Remove from heat and squeeze the juice of one lime into the soup. Cut the other lime into wedges and use as a garnish so each person can squeeze additional lime juice as desired.
- Taste the soup and add additional salt as necessary (it depends on how salty your vegetable broth is, but I usually add about another 1/2 tsp).
- Eat with tortilla chips and cilantro on top.
Notes
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