Salsa Verde Steak Soup

This Salsa Verde Steak Soup recipe is super-simple to make in the Instant Pot, Crock-Pot, or on the stovetop, and it is crazy good.

While Barclay has been back home in the States this past week, I’ve been on a mission to use up all of the leftovers in our fridge and freezer here in Barcelona. But, while I was heating up our last remaining freezer meal this week — a big bowl full of this delicious soup — I realized that I couldn’t remember what on earth I had decided to name this recipe a few months ago. So I pulled up (yes) my own blog to take a look. And lo and behold, turns out that I flat-out forgot to publish this one!

Haha, and the photos were still hangin’ out in Photoshop folder named “Yet-To-Be-Named Super-Simple Scrumptious Salsa Verde Steak Soup.”

Forgetfulness and alliteration = two of my specialties. ;)

Anyway, I promptly devoured that big bowl of soup and set to work uploading these photos and recipe to share with you. Because if you love salsa verde as much as I do, this soup needs to happen in your life stat. (Especially while it’s still chilly out!)

As you can see, I made mine here with steak and potatoes, which was delicious. But if steak’s not your thing, this recipe could come together super-quickly with ground beef. Or if beef isn’t your thing, chicken or pork would also be great. Or even if meat isn’t your thing, hey, just toss in some extra veggies and make it vegetarian or vegan! The broth is really the star of the recipe here, and it’s super-simple to make with an entire jar of salsa verde, poblano peppers, onion, garlic and cumin. And bonus — this one works well in either the Instant Pot, Crock-Pot or stockpot.

So grab a jar of your favorite salsa verde and let’s finally make a batch of this soup together!

Salsa Verde Steak Soup Ingredients:

To make this Salsa Verde Steak Soup recipe, you will need:

• Salsa Verde: Either store-bought or homemade. (Note that different brands of store-bought salsa can vary dramatically with heat/spiciness levels, so choose what’s best for you.)
• Poblano pepper: Or if you don’t have one, just sub in a bell pepper or some roasted red peppers.
• Onion, garlic, cumin, salt and pepper: To form the base of the broth.
• Veggie stock: Or beef stock or chicken stock.
• Potatoes: I used Yukon gold, but any variety of potatoes will do. (Or for a shortcut, you can add in some frozen diced potatoes.)
• Steak: Any cut of steak that you like will do. I used flank steak.
• Toppings: Diced avocado, chopped fresh cilantro, diced red onion, sour cream, shredded cheese, crumbled tortilla chips, and/or whatever else sounds good — you choose! As always when it comes to toppings, I vote the more the merrier. :)

Instant Pot Soup Instructions:

To make this Salsa Verde soup in the pressure cooker, simply:

1. Add all ingredients to the IP. You can either just dump all of your ingredients in the bowl of an Instant Pot at once. Or for the best flavor, I recommend using the “Sauté” button to first sauté the onion, poblano, and garlic, and then add everything else in.
2. Pressure cook. Make sure that the lid is set to “sealing”, then cook on high pressure for 20 minutes, followed by a quick release.
3. Taste and season. Give the soup a taste and season with salt and pepper as needed.
4. Garnish and serve. Then dish it up, loaded with all of your favorite toppings.

Crock-Pot Soup Instructions:

To make this Salsa Verde soup in the slow cooker, simply:

1. Add all ingredients to the slow cooker. Just stir everything together in the bowl of a large 6-quart slow cooker.
2. Slow cook. Cover and cook on high for 3-4 hours or on low for 6-8 hours until the steak is tender.
3. Taste and season. Give the soup a taste and season with salt and pepper as needed.
4. Garnish and serve. Then dish it up, loaded with all of your favorite toppings.

Stovetop Soup Instructions:

To make this Salsa Verde soup on the stovetop, simply:

1. Sauté the onion, poblano and garlic. Cook in a large stockpot until tender.
2. Add remaining ingredients and cook. Bring the soup to a simmer. Then cover, reduce heat to medium-low, and cook until the steak is tender.
3. Taste and season. Give the soup a taste and season with salt and pepper as needed.
4. Garnish and serve. Then dish it up, loaded with all of your favorite toppings.

Possible Variations:

Want to mix things up with this recipe? Feel free to:

• Use a different protein. As I mentioned above, ground beef would be a great (and more affordable) alternative to steak. Or you could sub in chicken or pork. Or…
• Make it vegetarian/vegan. You could omit the meat entirely and make this soup vegetarian. Just add in a few extra Mexican-cuisine-friendly veggies and you’re good to go.
• Make it a stew. If you’d like to make this more of a salsa verde beef stew, just reduce the amount of stock by half. Then serve the stew over rice or noodles or grains — delicious.
• Make it spicier. If you’d like to add some heat, I highly recommend sautéing a diced jalapeño or serrano pepper (without seeds for less heat, with seeds for more) along with the onion.
• Make it milder. If your soup accidentally got a little too spicy for your taste, no prob, just add in extra stock or water to thin it out a bit.

Side Dish Ideas:

Any of these Mexi faves would be delicious served with this soup:

• Restaurant-Style Salsa and/or Salsa Verde
• Guacamole
• Mexican Caesar Salad
• Margaritas

Or as always, feel free to check out our Mexican recipe archives here on the blog for more inspiration. Enjoy, everyone!

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Salsa Verde Steak Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 12 reviews

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 -8 servings

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Description

This Salsa Verde Steak Soup recipe is so flavorful and super-simple to make in either the Instant Pot, Crock-Pot, or on the stovetop.  See notes above for potential ingredient variations.

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Ingredients

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• 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 1/2-inch pieces
• 1 ¼ pounds steak, diced into 1/2-inch pieces
• 2 teaspoons ground cumin
• sea salt and freshly-cracked black pepper, to taste
• toppings: diced avocado, chopped fresh cilantro, diced red onion, sour cream, shredded cheese, and/or crumbled tortilla chips…you choose!

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Instructions

Stovetop Instructions:

1. Heat oil in a large stockpot over medium-high heat.  Add onion and poblano pepper, and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.  Add the garlic and sauté for 1 more minute, stirring occasionally.
2. Stir in all remaining ingredients until combined.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 20-30 minutes, or until the steak is tender.
3. Taste and season with salt and pepper as needed.
4. Serve warm, garnished with lots of your favorite toppings.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Instant Pot (Pressure Cooker) Instructions:

1. Press the “Sauté” button, and add oil to the bowl of an Instant Pot.  Once the oil has heated, add the onion and poblano.  Cook for 5-6 minutes, stirring occasionally, until the onion is soft and translucent.  Add the garlic and sauté for 1 more minute, stirring occasionally.  Press “Cancel.”
2. Add all remaining ingredients to the bowl of your Instant Pot, and briefly stir the soup to combine.  Close lid securely and set vent to “Sealing”.  Cook on high pressure for 20 minutes, followed by a quick release.  Remove the lid.
3. Taste and season with salt and pepper as needed.
4. Serve warm, garnished with lots of your favorite toppings.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Crock-Pot (Slow Cooker) Instructions:

1. Add all ingredients (omitting the oil) to the bowl of a large 6-quart slow cooker, and briefly stir the soup to combine.  Cover and cook on high for 3-4 hours, or on low for 6-8 hours, until the steak is tender.
2. Taste and season with salt and pepper as needed.
3. Serve warm, garnished with lots of your favorite toppings.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

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