Bowl Of Green Soup With Tortilla Strips

Listen up, soup lovers! You know that moment when you’re craving something warm, satisfying, and just a little bit crunchy? That’s where this Bowl of Green Soup with Tortilla Strips swoops in to save your dinnertime blues. It’s like a warm hug in a bowl with a side of crispy high-fives. Trust me, your taste buds are about to throw a party!

Why This Recipe is Awesome

Let me count the ways this soup rocks your culinary world. First off, it’s GREEN. Not that sad, bland green of hospital walls, but the vibrant, “I’m-full-of-nutrients-but-don’t-taste-like-lawn-clippings” green. Second, those homemade tortilla strips add a crunch factor that store-bought croutons can only dream about. And finally, this soup is faster to make than the time it takes you to decide what to watch on Netflix. Seriously.

Oh, and did I mention it’s customizable? Whether you’re a spice fiend, avocado enthusiast, or cilantro hater (it’s genetic, I won’t judge), this soup adapts to your peculiar preferences like a chameleon at a color convention.

Ingredients You’ll Need

• 2 tablespoons olive oil (the good stuff, not the one collecting dust since 2018)
• 1 large onion, diced (tears are part of the cooking experience, embrace them)
• 3 cloves garlic, minced (vampire protection PLUS flavor!)
• 1 jalapeño, seeded and chopped (adjust according to your spice tolerance or desire to impress)
• 4 cups vegetable broth (homemade if you’re showing off, boxed if you’re normal)
• 2 cups spinach, packed (yes, that much—it shrinks like your favorite cotton t-shirt)
• 1 cup kale, tough stems removed (because we want soup, not a workout for your jaw)
• 1 cup fresh cilantro (or skip if you’re one of those “tastes like soap” people)
• 1 avocado, diced (ripe but not “oops-it’s-brown” ripe)
• 1 lime, juiced (fresh please, not that squeezy bottle nonsense)
• Salt and pepper to taste (be generous, we’re not making hospital food)
• 4 corn tortillas (for the strips that make this soup Instagram-worthy)
• Cooking spray or additional olive oil (for tortilla strip magic)

Step-by-Step Instructions

1. Prep those tortilla strips first. Cut corn tortillas into thin strips. Spread them on a baking sheet, spray with cooking oil, sprinkle with salt, and bake at 375°F for 8-10 minutes until golden and crispy. Watch them like a hawk—they go from “perfect” to “carbon” in about 30 seconds.
2. Get your soup base going. Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent (about 5 minutes or one short TikTok scroll).
3. Add the flavor builders. Toss in garlic and jalapeño, stirring for about 1 minute. Your kitchen should smell amazing right about now—if not, your garlic might be from another dimension.
4. Pour in the liquid. Add vegetable broth and bring to a simmer. This is a perfect moment to taste and adjust salt levels—remember, underseasoned soup is just sad hot water.
5. Green it up! Add spinach and kale to the simmering broth. Cook until wilted, about 3-4 minutes. They’ll shrink dramatically, like my motivation on Monday mornings.
6. Blend it smooth. Remove from heat and add cilantro. Using an immersion blender, blend until smooth. If you don’t have an immersion blender, transfer to a regular blender in batches (but let it cool slightly unless you enjoy cleaning soup off your ceiling).
7. Final touches. Return soup to the pot if you used a standard blender. Stir in lime juice and adjust seasonings. The lime is non-negotiable—it’s what transforms this from “green mush” to “culinary delight.”
8. Serve with style. Ladle soup into bowls, top with diced avocado and tortilla strips. For extra credit, add a dollop of sour cream, extra cilantro, or a sprinkle of cheese.

Common Mistakes to Avoid

Let’s talk about what not to do, shall we? Consider this the “learn from my kitchen disasters” section:

• Overcooking the greens. You want them just wilted, not boiled into oblivion. Nobody likes khaki-colored soup.
• Forgetting to monitor the tortilla strips. One minute they’re perfect, the next they’re setting off your smoke alarm. Multitasking is overrated when toasting is involved.
• Skipping the lime juice. Without acid, this soup tastes flatter than day-old soda. Don’t do that to yourself.
• Blending hot soup with the lid tightly sealed. Unless you enjoy wearing your dinner and possibly getting minor burns, let it cool slightly and blend in batches with a towel over the lid.
• Being stingy with salt. Green vegetables need proper seasoning. Taste as you go, or prepare for disappointment.

Alternatives & Substitutions

Not everyone has a perfectly stocked pantry (or the same taste buds), so here are some swaps that won’t ruin everything:

• No kale? All spinach works fine. Or try Swiss chard, collard greens, or even broccoli if you’re feeling adventurous.
• Cilantro haters: Use parsley instead, or simply omit and maybe add a bit more lime to compensate for the missing brightness.
• Heat level adjustments: Skip the jalapeño for a milder soup, or add a chipotle in adobo for a smoky kick that’ll make your sinuses tingle.
• Tortilla alternative: Store-bought tortilla chips work in a pinch, but they get soggy faster than homemade strips. Or try crispy wonton strips for an Asian-fusion twist.
• Make it heartier: Add a can of drained white beans before blending for extra protein and creaminess. Your muscles will thank you.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Absolutely! The soup base actually tastes better the next day after the flavors have had a sleepover. Just store the tortilla strips separately unless you enjoy soggy sadness. Reheat gently and add fresh avocado when serving.

Is this soup freezer-friendly?
Yep! Freeze the base for up to 3 months. But for the love of all things tasty, add fresh toppings after reheating. Nobody wants to experience the horror of defrosted avocado.

How do I make this more filling?
Easy! Add black beans, shredded chicken, or even cooked quinoa. Or just eat two bowls—I’m not here to judge your portion control.

My soup looks more brown than green. What went wrong?
You probably overcooked those beautiful greens, my friend. Next time, add them just before blending and give them the briefest hot tub experience before killing the heat.

Can I use a regular blender if I don’t have an immersion blender?
Sure, but proceed with caution. Hot liquid expands when blended, so work in batches, leave the lid slightly ajar (covered with a kitchen towel), and start on low speed unless redecorating your kitchen with green soup is your thing.

How spicy is this really?
With one jalapeño and seeds removed? About as spicy as a PG-13 movie. Enough to notice, not enough to make you cry. Adjust according to your spice tolerance or desire to impress your date.

Final Thoughts

There you have it—a Bowl of Green Soup with Tortilla Strips that’s both impressive enough for company and easy enough for a Wednesday night when your cooking motivation is running on fumes. The beautiful thing about this recipe is that it feels fancy but requires minimal effort—which is basically the culinary equivalent of wearing pajamas that look like real clothes.

So grab your blender, embrace the green, and prepare for compliments—even if they’re just from yourself as you go for seconds. After all, if a soup can be both healthy AND delicious, you’re basically winning at life. Now go forth and slurp with pride!