If you’re craving a vibrant, comforting bowl that bursts with fresh flavors and a bit of zest, then the Salsa Verde Tortilla Soup Recipe is about to become your new go-to. This soup is the perfect marriage of tangy salsa verde with tender shredded chicken, sweet corn, and fragrant spices, all topped with crispy tortilla strips that add an irresistible crunch. It’s incredibly simple to make yet feels like a celebration in every spoonful, offering warmth and brightness that lifts your spirits any day of the week.
Ingredients You’ll Need
With just a handful of essential ingredients, this recipe proves that simplicity can lead to spectacular flavors. Each component plays a crucial role, balancing richness, freshness, and texture to deliver that classic salsa verde soup experience.
- 1 tbsp olive oil: Adds a light, smooth base for sautéing the aromatics and balancing flavors.
- 1 medium onion, chopped: Brings sweetness and depth to the soup as it softens.
- 2 cloves garlic, minced: Packs a punch of pungent aroma that enhances the overall taste.
- 1 (16 oz) jar salsa verde: This is the soul of the dish—tangy, vibrant green tomatillos give the soup its signature zing.
- 4 cups chicken broth: Creates a savory, comforting base that melds all ingredients together perfectly.
- 1 tsp ground cumin: Adds an earthy warmth and subtle smoky hint.
- 1/2 tsp chili powder: Gives a gentle heat without overpowering the fresh flavors.
- Salt and pepper, to taste: Essential seasonings to bring out all the natural tastes.
- 2 cups cooked, shredded chicken: Provides protein and heartiness; rotisserie chicken is an easy shortcut.
- 1 cup corn kernels: Offers bursts of sweetness and a lovely texture contrast.
- 1/2 cup chopped fresh cilantro: Injects herbal brightness and color.
- 1 lime, cut into wedges: Adds fresh acidity when squeezed over the soup.
- 1 cup tortilla strips: Brings crunch and a toasty element that’s classic for tortilla soup.
- 1/2 cup shredded cheddar or Monterey Jack cheese (optional): Melts gloriously into the warm soup or atop for creamy richness.
- Avocado slices (optional): Creamy garnish that cools the palate and adds luxury.
- Sour cream (optional): Adds tang and smoothness for an indulgent finish.
How to Make Salsa Verde Tortilla Soup Recipe
Step 1: Sauté the Aromatics
Start by warming the olive oil in a large pot over medium heat. Toss in the chopped onion and cook until it becomes soft and translucent—about 5 minutes. Then add the minced garlic and sauté for another minute until fragrant. This forms a wonderfully flavorful foundation for your soup.
Step 2: Add Salsa Verde and Spices
Pour in the salsa verde and chicken broth, stirring to combine. Sprinkle in the ground cumin, chili powder, salt, and pepper. Let the mixture come to a simmer. This is where those beautiful, tangy tomatillo notes marry the warmth of the spices, creating a bright yet comforting base.
Step 3: Incorporate Chicken and Corn
Stir in the shredded chicken and corn kernels. These ingredients add substance and sweetness, making the soup both filling and colorful. Allow everything to heat through gently, about 5 to 7 minutes, so the flavors meld nicely.
Step 4: Finish with Fresh Cilantro
Turn off the heat and stir in the chopped cilantro for a burst of herbal freshness. This final touch brings that signature flavor lift which makes the Salsa Verde Tortilla Soup Recipe so special.
How to Serve Salsa Verde Tortilla Soup Recipe
Garnishes
The garnishes are where you can really personalize your soup experience. Top each bowl with crisp tortilla strips to add irresistible crunch, shredded cheese for melty indulgence, creamy avocado slices for richness, and a dollop of sour cream to tie it all together. Don’t skip a squeeze of lime—it brightens the whole bowl like sunshine on a plate.
Side Dishes
This soup pairs beautifully with a simple side salad or warm, soft corn tortillas to scoop up every last drop. For a heartier meal, serve alongside Mexican rice or a crisp jicama slaw for textural contrast. These sides keep the meal balanced and satisfying.
Creative Ways to Present
For a fun twist, serve the soup in colorful, individual mini cocottes or small mugs for self-serve parties. You can also let guests build their own bowls with a toppings bar featuring sliced jalapeños, chopped onions, fresh radishes, and crumbled queso fresco. It makes mealtime interactive and festive.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover salsa verde tortilla soup to airtight containers and refrigerate for up to 3 days. The flavors often deepen overnight, making leftovers just as good, if not better.
Freezing
This soup freezes well, too. Place cooled soup in freezer-safe containers or heavy-duty freezer bags, leaving headspace for expansion. Freeze for up to 3 months. To thaw, move the soup to the refrigerator overnight before reheating gently on the stove.
Reheating
Reheat the soup on low to medium heat, stirring occasionally. If it thickens too much, add a splash of chicken broth or water to loosen it back up. Add fresh tortilla strips and any delicate garnishes just before serving to maintain texture.
FAQs
Can I make this soup vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and either omit the chicken or add beans or extra vegetables to keep it hearty. The salsa verde remains the star, so it stays deliciously vibrant.
How can I make homemade salsa verde for this recipe?
Home-made salsa verde typically involves roasting tomatillos, jalapeños, onions, and garlic, then blending them with cilantro, lime juice, and seasonings. It’s fresh, tangy, and worth the extra effort if you want to customize the flavors.
What kind of tortillas should I use for the strips?
Both corn and flour tortillas work well. Corn tortillas offer a traditional taste and a bit more crunch, especially if you fry the strips yourself. Flour tortilla strips tend to be a bit lighter and easier to prepare for a quicker topping.
Can I make this soup spicier?
Definitely! Feel free to add extra chili powder, some diced jalapeños, or a dash of cayenne pepper during cooking to increase the heat. Just adjust carefully to suit your spice tolerance.
Is this soup gluten-free?
Yes, as long as you use gluten-free tortilla strips and check your broth and salsa verde labels to ensure no gluten-containing additives, this recipe is naturally gluten-free and perfect for those with sensitivities.
Final Thoughts
I can’t recommend trying this Salsa Verde Tortilla Soup Recipe enough. It’s one of those dishes that feels like a warm hug from the inside out—bright, tasty, and incredibly satisfying. Whether you’re cooking for a weeknight meal or entertaining guests, this soup brings fresh flavors and comforting vibes that everyone will love. So grab those ingredients, dive in, and savor every spoonful!
Print
Salsa Verde Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This vibrant Salsa Verde Tortilla Soup combines tangy salsa verde with tender shredded chicken, fresh corn, and aromatic spices, all simmered to perfection in a flavorful chicken broth. Topped with crispy tortilla strips, creamy avocado, and a squeeze of lime, it’s a hearty and satisfying meal perfect for any day.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (16 oz) jar salsa verde (or homemade if preferred)
- 4 cups chicken broth
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup chopped fresh cilantro
Toppings and Garnishes
- 1 lime, cut into wedges (for serving)
- 1 cup tortilla strips (store-bought or homemade)
- 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
- Avocado slices (optional, for garnish)
- Sour cream (optional, for garnish)
Instructions
- Heat the olive oil: In a large pot or Dutch oven, warm 1 tablespoon of olive oil over medium heat until shimmering but not smoking.
- Sauté the onion and garlic: Add the chopped onion and minced garlic to the pot. Cook for 3-5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Add salsa verde and spices: Pour in the jar of salsa verde along with 1 teaspoon of ground cumin and 1/2 teaspoon of chili powder. Stir to combine all ingredients well.
- Pour in chicken broth: Add 4 cups of chicken broth to the pot, then season with salt and pepper to taste. Stir and bring the mixture to a gentle boil.
- Simmer the soup: Reduce the heat to low and let the soup simmer for 10 minutes, allowing the flavors to meld together.
- Add chicken and corn: Stir in 2 cups of cooked, shredded chicken and 1 cup of corn kernels. Heat through for another 5 minutes until the chicken is warmed and the soup is hot.
- Add fresh cilantro: Stir in 1/2 cup chopped fresh cilantro for a bright, fresh note in the soup.
- Prepare toppings: While the soup simmers, prepare your tortilla strips, cheese, avocado slices, sour cream, and lime wedges for serving.
- Serve the soup: Ladle the hot soup into bowls. Top each bowl generously with tortilla strips, shredded cheese if desired, avocado slices, and a dollop of sour cream. Serve with a lime wedge on the side for squeezing over the soup.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken or use a plant-based protein.
- Homemade salsa verde can enhance flavor but store-bought salsa verde is a convenient choice.
- Tortilla strips can be made by cutting corn tortillas into strips and baking or frying until crispy.
- Add extra heat by including chopped jalapeños or a dash of hot sauce.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
