Mean Green Tortilla Soup
Dive into a bowl of bold, zesty flavor with Mean Green Tortilla Soup—an invigorating twist on a beloved classic. This vibrant, verdant soup combines the smoky depth of roasted poblano peppers, the tangy brightness of tomatillos, and the gentle spice of jalapeños, all blended into a velvety base of fresh spinach and cilantro. Perfectly seasoned with cumin, lime juice, and a hint of black pepper, this plant-based recipe is both comforting and packed with wholesome vegetables like zucchini and onions. Topped with crunchy crushed tortilla chips, creamy avocado, crumbled queso fresco, and a squeeze of fresh lime, this soup makes for a stunning and satisfying meal. Ready in just under an hour, it’s an easy, gluten-free recipe that’s perfect for cozy weeknight dinners or impressing guests with a flavorful yet simple dish.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 small jalapeño, finely diced (seeds removed for less heat)
- 1 medium zucchini, diced
- 1 large poblano pepper, roasted and diced
- 4 cups fresh baby spinach
- 1 cup fresh cilantro, chopped
- 6 cups vegetable broth
- 4 medium tomatillos, husked, rinsed, and diced
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups tortilla chips, crushed
- 1 large avocado, diced, for garnish
- 0.5 cup queso fresco or feta cheese, crumbled, for garnish
- 4 pieces lime wedges, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and jalapeño, and cook for 1-2 minutes until fragrant.
Add the diced zucchini and roasted poblano pepper, cooking for an additional 3 minutes.
Stir in the fresh spinach and cilantro, cooking until just wilted, about 2 minutes.
Pour in the vegetable broth and add the diced tomatillos, lime juice, ground cumin, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, allowing the flavors to meld.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
Return the soup to the pot and reheat gently, adjusting seasoning as needed to taste.
Ladle the soup into bowls and top with a generous handful of crushed tortilla chips.
Garnish with diced avocado, crumbled queso fresco, and a lime wedge on the side for squeezing.
Serve hot and enjoy your Mean Green Tortilla Soup!
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 1799 mg | 78% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 16.1 g | 57% | |
| Total Sugars | 13.2 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1692 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
