If you’re craving something comforting yet vibrant, you absolutely must try this Salsa Verde Tortilla Soup Recipe. It’s the perfect blend of tangy, spicy, and hearty flavors that come together in a glorious bowl of warmth. Imagine tender chicken, zesty salsa verde, and crispy tortilla strips melding into a deliciously satisfying soup that feels like a big, flavorful hug after a long day. Whether you’re serving it for a cozy weeknight dinner or a casual gathering, this soup never fails to impress and warms the heart with every spoonful.
Ingredients You’ll Need
The magic of this Salsa Verde Tortilla Soup Recipe lies in its simple yet incredibly fresh ingredients. Each element plays an important role, from the savory chicken broth to the punchy lime juice, creating a lively harmony of flavors and textures you’ll love.
- 1 tablespoon olive oil: Provides a flavorful base for sautéing the aromatics and adds a subtle richness.
- 1 medium onion, diced: Adds sweetness and depth as it softens during cooking.
- 3 cloves garlic, minced: Brings aromatic warmth that wakes up the taste buds.
- 1 teaspoon ground cumin: Infuses a cozy earthiness essential to Mexican-inspired dishes.
- 1/2 teaspoon chili powder: Adds just the right gentle heat without overpowering the soup.
- 4 cups chicken broth: The flavorful liquid foundation that ties everything together.
- 1 1/2 cups cooked shredded chicken: Protein-packed and tender, making the soup hearty and satisfying.
- 1 1/2 cups salsa verde: The star ingredient, adding bright, tangy, and mildly spicy notes.
- 1 can (15 oz) white beans, drained and rinsed: Adds creamy texture and a subtle nutty flavor.
- 1 cup frozen or canned corn: Sweet pops of color and natural sweetness that balance the spice.
- 1/4 cup chopped fresh cilantro: Fresh herbal brightness for a finishing touch.
- Juice of 1 lime: Brings zingy acidity that lifts the entire soup.
- Salt and pepper to taste: Essential seasoning to harmonize all flavors.
- Crispy tortilla strips for topping: Adds delightful crunch and authentic texture.
- Optional toppings – diced avocado, shredded cheese, sour cream, jalapeño slices: Customizable extras for creamy, spicy, or cheesy flair.
How to Make Salsa Verde Tortilla Soup Recipe
Step 1: Sautéing the Aromatics
Start by heating the olive oil in a large pot over medium heat. Once warm, add the diced onion and cook for about 3 to 4 minutes until it softens and becomes translucent. This step ensures a beautifully fragrant base for your soup. Next, stir in the minced garlic, ground cumin, and chili powder, cooking for another minute to release their vibrant aromas. This gentle toasting of spices really awakens the flavors that make this soup sing.
Step 2: Building the Soup
Pour in the chicken broth, then add your salsa verde, shredded chicken, white beans, and corn. Give everything a good stir to combine, then bring the soup to a gentle simmer. Let it cook for 10 to 15 minutes so all those fantastic flavors blend beautifully. This simmering time allows the spices and ingredients to meld, making every bite rich and memorable.
Step 3: Finishing Touches
Once simmered, stir in the fresh chopped cilantro and the juice of one lime. These fresh elements brighten the soup and add a zesty lift that keeps it vibrant. Season with salt and pepper to your liking and give the pot one last stir before serving. The soup at this stage is a harmonious blend of tangy, spicy, and comforting – just waiting for your favorite toppings.
How to Serve Salsa Verde Tortilla Soup Recipe
Garnishes
Nothing elevates this soup like the perfect garnishes. Sprinkle crispy tortilla strips on top for a wonderful crunch that contrasts with the tender ingredients beneath. Adding diced avocado brings creamy smoothness while shredded cheese melts delightfully into the hot broth. A dollop of sour cream adds cool richness, and if you enjoy heat, thin slices of jalapeño give just the right kick. These garnishes turn a humble bowl into a festive experience.
Side Dishes
For a complete meal, pair this soup with warm, soft corn tortillas or a simple Mexican-style rice. A fresh side salad with crisp greens and lime vinaigrette works beautifully to balance the warmth of the soup. You can also serve with a light avocado and tomato salad for an extra burst of freshness. These sides complement the soup’s flavors without overpowering its star quality.
Creative Ways to Present
If you’re hosting a casual dinner or gathering, consider serving the soup buffet-style with bowls of each garnish separately. This way, friends and family can customize their bowls exactly how they like. You might also serve it in small, individual cups as a fun appetizer or as part of a Mexican-themed feast. No matter the occasion, presentation adds an element of excitement and invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
This Salsa Verde Tortilla Soup Recipe keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to maintain the fresh flavors and prevent it from absorbing other odors. When ready to eat, you will find the soup as inviting and delicious as when freshly made.
Freezing
Freezing the soup is a great option to enjoy it later. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. You can freeze it for up to 3 months. Keep in mind that toppings like avocado and tortilla strips are best added fresh after reheating to preserve their texture and taste.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally until heated through. This method keeps the soup’s texture intact and preserves the vibrant flavors. Avoid boiling to prevent any ingredient from becoming mushy. Then, reapply fresh garnishes such as crispy tortilla strips and avocado to restore that delightful contrast.
FAQs
Can I make this Salsa Verde Tortilla Soup Recipe vegetarian?
Absolutely! Simply skip the chicken and use vegetable broth instead of chicken broth. You can increase the amount of beans or add extra veggies like zucchini or bell peppers to keep it hearty and satisfying.
Is store-bought salsa verde good enough for this soup?
Yes! A good-quality store-bought salsa verde works perfectly here and saves time. However, if you have time and enjoy fresh flavors, homemade salsa verde adds an extra layer of brightness that’s hard to beat.
How spicy is this soup?
The soup has a gentle spiciness from the chili powder and salsa verde, but it’s quite mild overall. You can adjust the heat by adding more chili powder or jalapeño slices if you prefer it spicier.
Can I use rotisserie chicken for this recipe?
Definitely! Rotisserie chicken is a fantastic shortcut that adds great flavor and convenience. Just shred it and add it directly to the soup during cooking.
What’s the best way to make crispy tortilla strips?
Cut corn tortillas into thin strips, then fry them briefly in hot oil until golden and crisp. Drain on paper towels and lightly salt them. Alternatively, you can bake them in the oven for a healthier option.
Final Thoughts
There’s something incredibly comforting and satisfying about this Salsa Verde Tortilla Soup Recipe that makes it a keep-in-your-back-pocket kind of favorite. It’s simple to make, packed with fresh flavors, and endlessly customizable. Whether you’re a seasoned home cook or just starting out, this soup will become a cozy go-to that brings warmth and happiness in every bowl. I can’t wait for you to make it your own and enjoy every delicious 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-Inspired
- Diet: Gluten Free
Description
This vibrant Salsa Verde Tortilla Soup blends tender shredded chicken, tangy salsa verde, and warming spices into a comforting Mexican-inspired dish. It’s a quick stovetop recipe perfect for a cozy weeknight meal, garnished with crispy tortilla strips and optional creamy or spicy toppings for an extra burst of flavor.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 4 cups chicken broth
- 1 1/2 cups cooked shredded chicken
- 1 1/2 cups salsa verde
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup frozen or canned corn
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper to taste
Toppings (optional)
- Crispy tortilla strips for topping
- Diced avocado
- Shredded cheese
- Sour cream
- Jalapeño slices
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened, stirring occasionally to prevent burning.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, and chili powder. Cook for about 1 minute until fragrant, ensuring the spices are well incorporated without burning the garlic.
- Combine Broth and Main Ingredients: Pour in the chicken broth, followed by salsa verde, shredded chicken, white beans, and corn. Stir well to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer for 10–15 minutes. This allows the flavors to meld and the soup to heat through thoroughly.
- Finish with Fresh Ingredients: Stir in the chopped fresh cilantro and squeeze in the juice of one lime to add brightness. Season to taste with salt and pepper.
- Serve and Garnish: Ladle the hot soup into bowls and top with crispy tortilla strips. Add optional toppings like diced avocado, shredded cheese, sour cream, or jalapeño slices to customize flavor and texture.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth with extra white beans for protein.
- Rotisserie chicken works great for convenience and adds rich flavor.
- Use either store-bought or homemade salsa verde depending on your preference and availability.
- Crispy tortilla strips can be made at home by frying or baking cut corn tortillas until crunchy.
- Adjust the chili powder quantity based on your desired spice level.
