Salsa Verde Steak Soup

Savor the Crispy Delights of Salsa Verde Steak Soup

Embark on a delicious adventure with this Salsa Verde Steak Soup recipe, a perfect fusion of tender steak bites, hearty potatoes, and a tangy salsa verde base. This dish combines the bold flavors of Southwestern cooking with the comfort of a warm, satisfying soup.

Whether it’s for a quick family dinner or a cozy weekend meal, Salsa Verde Steak Soup brings a zesty and filling bowl of flavor straight to your table.

Ideal for an enjoyable evening or a lively gathering with friends, this recipe captures the essence of comforting steak soup with a fresh twist. Ready to bring a bright new flavor to your soup nights? Let’s dive into this exciting and truly rewarding recipe.

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Flavorful and Comforting: Your New Go-To Salsa Verde Steak Soup

This Salsa Verde Steak Soup is not just another bowl of soup. It’s a full-bodied, flavor-packed meal that’s easy to prepare on the stovetop, Instant Pot, or slow cooker. The savory steak pairs beautifully with tender potatoes, while the salsa verde adds a tangy punch that makes every spoonful vibrant and exciting.

Not only is this recipe easy to adapt, but it also allows for creativity with toppings. You can load your bowl with avocado, cheese, tortilla chips, or keep it simple with a sprinkle of fresh herbs. With flexible cooking methods, you’ll always have a way to enjoy it.

Here’s how you can create the ultimate Salsa Verde Steak Soup, complete with tips to make sure every bowl turns out perfect.

Serving Suggestions:

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Pro Tips for the Perfect Salsa Verde Steak Soup

1. Choose the Right Steak: Flank steak or sirloin works beautifully for tender bites that hold up in soup.
2. Layer Flavors Early: Sautéing the onions, peppers, and garlic before simmering builds a deeper base flavor.
3. Use Quality Salsa Verde: A good salsa verde—whether homemade or store-bought—defines the soup’s brightness and tang.
4. Toppings Matter: Load up on avocado, sour cream, cilantro, or crunchy tortilla chips to add texture and creaminess.
5. Adjust the Spice: If you prefer extra heat, add diced jalapeños or use a spicier salsa verde.

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Salsa Verde Steak Soup Recipe

• Preparation time: 15 minutes
• Cooking time: 30 minutes (stovetop) / 20 minutes (Instant Pot) / 4–8 hours (slow cooker)
• Servings: 6
• Equipment: Stockpot, Instant Pot, or Crock-Pot; cutting board; sharp knife; ladle

With this Salsa Verde Steak Soup, your kitchen transforms into a hub of warm aromas and lively flavors, perfect for any time of year.

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Ingredients for Salsa Verde Steak Soup:

• 1 tablespoon olive oil
• 1 medium white onion, peeled and diced
• 1 large poblano pepper, cored and diced
• 4 cloves garlic, peeled and minced
• 4 cups vegetable stock (or beef or chicken stock)
• 2 cups (16 ounces) salsa verde, homemade or store-bought
• 1 ¼ pounds Yukon gold potatoes, diced into ½-inch pieces
• 1 ¼ pounds steak, diced into ½-inch pieces
• 2 teaspoons ground cumin
• Sea salt and freshly-cracked black pepper, to taste

Optional Toppings: diced avocado, chopped cilantro, diced red onion, sour cream, shredded cheese, and crumbled tortilla chips.

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Directions:

Stovetop Instructions:

1. Sauté Vegetables: Heat oil in a large stockpot over medium-high. Add onion and poblano pepper. Cook 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 1 minute.
2. Build the Soup: Stir in stock, salsa verde, potatoes, steak, cumin, salt, and pepper. Mix until combined.
3. Simmer Until Tender: Bring to a gentle boil, then reduce heat. Cover and simmer 20–30 minutes, until steak and potatoes are tender.
4. Finish and Serve: Taste and adjust seasoning. Ladle into bowls and garnish with toppings of your choice.

Instant Pot Instructions:

1. Sauté Aromatics: Press “Sauté” and heat oil. Add onion and poblano. Cook 5–6 minutes, stirring, until soft. Add garlic and cook 1 more minute. Press “Cancel.”
2. Add Ingredients: Stir in stock, salsa verde, potatoes, steak, cumin, salt, and pepper. Close the lid securely and set vent to “Sealing.”
3. Pressure Cook: Cook on high pressure for 20 minutes, then quick release. Open lid carefully.
4. Season and Serve: Adjust seasonings and serve warm with toppings.

Slow Cooker Instructions:

1. Combine Ingredients: Add all ingredients (except oil) into a 6-quart slow cooker. Stir gently to combine.
2. Cook Low and Slow: Cover and cook on low for 6–8 hours or high for 3–4 hours until steak is tender.
3. Finish with Flavor: Adjust seasonings to taste. Serve hot with toppings.

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Ready to Relish!

This Salsa Verde Steak Soup delivers a comforting, zesty, and hearty dining experience. Each bowl is loaded with tender steak, creamy potatoes, and the tang of salsa verde. Add fresh toppings, and every bite becomes a lively mix of textures and flavors.

This recipe brings warmth to family dinners, potlucks, or meal prep, offering a balance of freshness and comfort in one big bowl.

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Storage Solutions for Salsa Verde Steak Soup

Leftovers of Salsa Verde Steak Soup store beautifully. Place cooled soup in airtight containers and refrigerate for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months.

When reheating, warm on the stovetop over medium heat until hot. If frozen, thaw in the refrigerator overnight before reheating. Add fresh toppings right before serving to restore brightness and crunch.

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