When the weather takes a cooler turn, there’s nothing quite like wrapping your hands around a warm bowl of soup. This Salsa Verde Tortilla Soup is a celebration of bold flavors and cozy comfort, blending zesty salsa verde with a hint of spice, tender chicken, and crispy tortilla strips. It’s the perfect meal for a laid-back weeknight or a casual get-together with friends. This dish carries the heart of traditional tortilla soup while giving it a unique, tangy twist with salsa verde, making it both familiar and delightfully unexpected.
Tortilla soup has long been a favorite in Mexican and Tex-Mex cuisine, known for its hearty base and simple ingredients that pack a punch. This recipe adds a little extra love with fresh toppings like creamy avocado, tangy lime, and crunchy tortilla strips, giving every bite a beautiful medley of textures and flavors.
Whether you’re craving a warm, comforting meal or a crowd-pleasing dish with a kick, this soup is sure to deliver. Plus, it’s a versatile recipe that’s easy to adjust to your preferences, making it as spicy or mild as you like. Let’s dive in!
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of roasted tomatillos, green chilies, and fresh lime juice creates a zesty base that’s anything but boring.
- Simple to Make: With a few pantry staples and a blender, this soup comes together quickly and easily.
- Customizable: Adjust the spice level, toppings, or protein to suit your taste.
- Perfect for Meal Prep: Make a big batch, and you’ll have leftovers to reheat throughout the week.
- Great for Any Season: It’s warm enough for chilly nights but light enough for summer days.
Ingredients You’ll Need
For the Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 3 cups chicken broth
- 2 cups salsa verde (store-bought or homemade)
- 1 pound boneless, skinless chicken breasts or thighs
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
For the Toppings:
- 1 cup shredded sharp cheddar cheese
- 1 avocado, diced
- 1 small bunch fresh cilantro, chopped
- 1 lime, cut into wedges
- Tortilla strips or chips
How to Make Salsa Verde Tortilla Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add the diced onion, and cook for about 5 minutes, stirring occasionally, until it’s soft and translucent. Stir in the minced garlic, cumin, smoked paprika, and chili powder. Let the spices bloom for about 1 minute until fragrant.
Step 2: Build the Broth
Pour in the chicken broth and salsa verde, stirring to combine. Bring the mixture to a simmer, then add the chicken breasts or thighs. Cover the pot and let the chicken cook in the simmering liquid for about 20 minutes, or until it’s cooked through and tender.
Step 3: Shred the Chicken
Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup, and stir in the black beans and corn. Let everything simmer together for another 5–10 minutes to allow the flavors to meld.
Step 4: Prepare the Toppings
While the soup is simmering, prepare your toppings. Dice the avocado, shred the cheddar cheese, and chop the cilantro. If you’re making homemade tortilla strips, fry them in a bit of oil until crispy, and drain them on a paper towel.
Step 5: Serve and Enjoy
Ladle the soup into bowls and top with shredded cheddar, avocado, cilantro, and a squeeze of lime juice. Add a handful of tortilla strips or chips for that irresistible crunch. Serve warm and enjoy the layers of flavor in every spoonful.
Helpful Tips
- Homemade Salsa Verde: If you have time, roasting fresh tomatillos, garlic, and green chilies for a homemade salsa verde will take this soup to the next level.
- Vegetarian Option: Skip the chicken and add more black beans or your favorite plant-based protein.
- Spice Level: Adjust the heat by choosing mild or spicy salsa verde and adding more or fewer chili flakes.
- Crispy Tortilla Strips: To make your own tortilla strips, slice corn tortillas into thin strips, brush them with oil, and bake at 375°F for 8–10 minutes until crisp.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Notes
- This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm the soup gently on the stovetop or in the microwave until heated through.
Nutritional Information
(Per serving, based on six servings)
- Calories: 300
- Protein: 25g
- Fat: 12g
- Carbohydrates: 22g
- Fiber: 6g
- Sugar: 5g
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes! Combine all ingredients (except for the toppings) in a slow cooker, and cook on low for 6–8 hours or high for 3–4 hours. Shred the chicken before serving and add toppings as desired.
How do I make it dairy-free?
Skip the cheese topping or use a dairy-free alternative like shredded vegan cheese.
Can I freeze this soup?
Absolutely. Let the soup cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Reheat on the stovetop or microwave, and add fresh toppings before serving.
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Conclusion
This Salsa Verde Tortilla Soup is a warm hug in a bowl, filled with vibrant flavors and comforting ingredients. Whether you’re making it for a family dinner or meal prepping for the week, it’s sure to become a household favorite. So grab a spoon, garnish generously, and let this soup bring a little sunshine to your table!
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Cozy Salsa Verde Tortilla Soup
Description
When the weather takes a cooler turn, there’s nothing quite like wrapping your hands around a warm bowl of soup. This Salsa Verde Tortilla Soup is a celebration of bold flavors and cozy comfort, blending zesty salsa verde with a hint of spice, tender chicken, and crispy tortilla strips. It’s the perfect meal for a laid-back weeknight or a casual get-together with friends. This dish carries the heart of traditional tortilla soup while giving it a unique, tangy twist with salsa verde, making it both familiar and delightfully unexpected.
Tortilla soup has long been a favorite in Mexican and Tex-Mex cuisine, known for its hearty base and simple ingredients that pack a punch. This recipe adds a little extra love with fresh toppings like creamy avocado, tangy lime, and crunchy tortilla strips, giving every bite a beautiful medley of textures and flavors.
Whether you’re craving a warm, comforting meal or a crowd-pleasing dish with a kick, this soup is sure to deliver. Plus, it’s a versatile recipe that’s easy to adjust to your preferences, making it as spicy or mild as you like. Let’s dive in!
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 3 cups chicken broth
- 2 cups salsa verde (store-bought or homemade)
- 1 pound boneless, skinless chicken breasts or thighs
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
For the Toppings:
- 1 cup shredded sharp cheddar cheese
- 1 avocado, diced
- 1 small bunch fresh cilantro, chopped
- 1 lime, cut into wedges
- Tortilla strips or chips
Instructions
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add the diced onion, and cook for about 5 minutes, stirring occasionally, until it’s soft and translucent. Stir in the minced garlic, cumin, smoked paprika, and chili powder. Let the spices bloom for about 1 minute until fragrant.
Step 2: Build the Broth
Pour in the chicken broth and salsa verde, stirring to combine. Bring the mixture to a simmer, then add the chicken breasts or thighs. Cover the pot and let the chicken cook in the simmering liquid for about 20 minutes, or until it’s cooked through and tender.
Step 3: Shred the Chicken
Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup, and stir in the black beans and corn. Let everything simmer together for another 5–10 minutes to allow the flavors to meld.
Step 4: Prepare the Toppings
While the soup is simmering, prepare your toppings. Dice the avocado, shred the cheddar cheese, and chop the cilantro. If you’re making homemade tortilla strips, fry them in a bit of oil until crispy, and drain them on a paper towel.
Step 5: Serve and Enjoy
Ladle the soup into bowls and top with shredded cheddar, avocado, cilantro, and a squeeze of lime juice. Add a handful of tortilla strips or chips for that irresistible crunch. Serve warm and enjoy the layers of flavor in every spoonful.
Notes
- This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm the soup gently on the stovetop or in the microwave until heated through.