Pantry Verde Tortilla Soup

Everyone has heard of or had tortilla soup. Here is my version based on what I had in my pantry. It’s the perfect “use-what-you-have” soup that is exciting and packs a punch. I think the winter blues have hit me this week, because I’m referring to soup as “exciting”. It’s part of our purpose to find excitement in the little moments and things in our lives. Sometimes we have to create these instances ourselves. In this case, be it this soup. It’s unassuming yet completely delicious.

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4

Total Time: 35 Minutes

Pantry Verde Tortilla Soup

Ingrédients

• 2L broth, chicken, pork, beef, vegetable or a combination

  • if using stock cubes, your soup will need a pork fat or butter, 1 tbsp will do.

• 6 dashes, fish sauce

• 2 tsp, soy sauce

• 3/4 cups, salsa verde * if you don’t have salsa verde, use regular salsa

• 1.5 cups, diced vegetables. I had red onion, peppers and zucchini. These vegetables can be fresh or previously cooked vegetables.

• 1 cup, chopped spinach or kale

• 1 cup, protein of choice - shredded chicken, tofu, black beans or more vegetables

• 1 cup, leftover rice or potato (optional), I find it especially yummy with potato.

• 3/4 cups, corn kernels

• 1 tbsp, Sriracha

• 1.5 tbsp, Cholula Hot Sauce *Medium Spice Level, add more for extra spice.

• 1 tbsp olive oil

• 1.5 tsp, Salt

• 2 tsp, Pepper

Combine all ingredients in a large soup pot and cook until heated through. Taste to adjust seasonings to your liking, add your toppings and enjoy.

Toppings

Tortilla chips

Feta or Shredded Cheddar cheese

Sour Cream

Avocado/Guacamole

Cilantro

Fresh lime or jalapeño