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.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, until softened.

Step 3

Stir in the minced garlic and jalapeño, and cook for 1-2 minutes until fragrant.

Step 4

Add the diced zucchini and roasted poblano pepper, cooking for an additional 3 minutes.

Step 5

Stir in the fresh spinach and cilantro, cooking until just wilted, about 2 minutes.

Step 6

Pour in the vegetable broth and add the diced tomatillos, lime juice, ground cumin, salt, and black pepper.

Step 7

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.

Step 8

Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.

Step 9

Return the soup to the pot and reheat gently, adjusting seasoning as needed to taste.

Step 10

Ladle the soup into bowls and top with a generous handful of crushed tortilla chips.

Step 11

Garnish with diced avocado, crumbled queso fresco, and a lime wedge on the side for squeezing.

Step 12

Serve hot and enjoy your Mean Green Tortilla Soup!

Nutrition Facts

Serving size	3177.1 grams (3177.1g)

Amount per serving	% Daily Value*
Calories	2434

Total Fat 134.90g	173%
Saturated Fat 33.00g	165%
Polyunsaturated Fat 7.00g
Cholesterol 86mg	28%
Sodium 7187mg	312%
Total Carbohydrate 261.80g	95%
Dietary Fiber 62.40g	223%
Total Sugars 60.20g
Protein 77.30g	155%

Vitamin D 0IU	0%
Calcium 1297mg	100%
Iron 24mg	133%
Potassium 7211mg	153%

*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.

Source of Calories

Fat: 47.2%

Protein: 12.0%

Carbs: 40.7%