If you are craving a soup that bursts with vibrant flavors and satisfying textures, this Salsa Verde Tortilla Soup Recipe is just what you need. It’s a perfect mix of tangy green salsa, tender chicken, and warming spices, all coming together in a comforting broth that feels like a big, flavorful hug. Whether you’re warming up on a chilly evening or looking to wow family and friends with a lively dish, this recipe offers a delightful balance of fresh and hearty elements that will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to making this soup truly shine. Each component plays a vital role—from the zesty salsa verde that forms the flavorful base, to the tender chicken adding heartiness, and the fresh cilantro that brightens the whole dish with a pop of color and freshness.
- 1 tbsp olive oil: Provides a subtle richness and helps sauté the aromatics perfectly.
- 1 medium onion, chopped: Adds depth and sweetness once softened.
- 2 cloves garlic, minced: Gives a punch of savory flavor that complements the salsa verde.
- 1 (16 oz) jar salsa verde: The star ingredient, offering tangy, green chile goodness that defines the soup.
- 4 cups chicken broth: Forms the flavorful liquid base, making every spoonful comforting.
- 1 tsp ground cumin: Introduces a warm, earthy note enhancing the Mexican-inspired taste.
- 1/2 tsp chili powder: Adds subtle heat and complexity to balance the salsa’s brightness.
- Salt and pepper, to taste: Essential seasonings that elevate all other flavors.
- 2 cups cooked, shredded chicken: Provides protein and chewiness; rotisserie chicken works beautifully here.
- 1 cup corn kernels: Brings a touch of sweetness and fun texture contrast, fresh or frozen both work well.
- 1/2 cup chopped fresh cilantro: Infuses fresh herbal brightness and vibrant green color.
- 1 lime, cut into wedges: Adds a lively citrus kick just before serving.
- 1 cup tortilla strips: Adds delightful crunch and a classic tortilla soup element, store-bought or homemade.
- 1/2 cup shredded cheddar or Monterey Jack cheese (optional): Melts gently into the hot soup for a creamy finish.
- Avocado slices (optional, for garnish): Offers creamy richness that balances the tangy broth.
- Sour cream (optional, for garnish): Adds a cool, silky topping to round out each spoonful.
How to Make Salsa Verde Tortilla Soup Recipe
Step 1: Sauté Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion and cook until it turns translucent and fragrant, about 5 minutes. Then, add the minced garlic, stirring just until it releases its amazing aroma—don’t let it brown or burn.
Step 2: Build the Soup Base
Pour in the jar of salsa verde and chicken broth, stirring to combine everything smoothly. Sprinkle in the cumin, chili powder, salt, and pepper. This blend sets the bold and layered flavor profile that makes the Salsa Verde Tortilla Soup Recipe so irresistible.
Step 3: Simmer and Add Chicken
Bring the soup to a gentle boil, then reduce it to a simmer. Add shredded chicken and corn kernels, allowing the ingredients to meld for about 10 minutes. This step infuses the broth with savory richness while keeping the textures nicely balanced.
Step 4: Finish with Fresh Cilantro
Turn off the heat and stir in the chopped cilantro. This finishing touch introduces vibrant herbal notes and brightens the entire dish just before serving.
How to Serve Salsa Verde Tortilla Soup Recipe
Garnishes
Garnishes elevate the dining experience and bring exciting contrasts to the soup’s flavors and textures. Serve with crisp tortilla strips for crunch, a sprinkle of shredded cheese that gently melts into the warmth, fresh avocado slices for a creamy touch, and a dollop of sour cream to cool down the zesty salsa. Don’t forget a squeeze of lime to awaken the soup’s vibrant brightness with citrusy freshness.
Side Dishes
This soup pairs wonderfully with light, complementary sides such as a simple green salad with a tangy vinaigrette or warm, crispy corn tortillas. For a heartier meal, consider serving with Spanish rice or a Mexican-inspired black bean salad to round out the flavors and textures.
Creative Ways to Present
Get playful and serve the soup in individual bowls adorned with colorful tortilla strips and fresh cilantro sprigs. For a festive touch, offer a toppings bar where guests can customize their bowls with cheese, avocado, sour cream, and lime wedges. This interactive presentation makes the meal feel personal and fun for everyone.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover soup in airtight containers in the refrigerator for up to 3 days. The flavors actually meld and intensify after resting, making the leftovers even tastier.
Freezing
If you want to keep this delicious soup on hand longer, it freezes beautifully. Leave out the tortilla strips and any fresh garnishes before freezing. Freeze the soup in sealed freezer-safe containers for up to 3 months. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to ensure even warming without breaking down the chicken. Add fresh tortilla strips and garnishes just before serving to recapture that inviting crunch and fresh burst of flavor.
FAQs
Can I make Salsa Verde Tortilla Soup Recipe vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth, and omit the shredded chicken. You can boost protein and texture with beans like black beans or chickpeas for a hearty vegetarian alternative.
Is it better to use homemade or store-bought salsa verde?
Both work great! Store-bought salsa verde offers convenience and consistent flavor, while homemade adds a fresh, personalized touch that can be adjusted to your preferred spice level and tanginess.
How can I make homemade tortilla strips?
Cut corn tortillas into thin strips, toss them with a little oil and salt, then bake in a single layer at 350°F until crisp and golden, about 10 minutes. This adds a fresh, crunchy element you won’t get from store-bought versions.
Can I use a different protein instead of chicken?
Yes! This soup is quite versatile. Try cooked shrimp, diced pork, or even firm tofu for different flavor and texture profiles. Adjust cooking times accordingly to avoid overcooking.
How spicy is this Salsa Verde Tortilla Soup Recipe?
It’s usually mild to medium in heat, thanks to the salsa verde and chili powder. If you like more spice, add extra chili powder or fresh jalapeños. For less heat, use a mild salsa verde and reduce the chili powder slightly.
Final Thoughts
There is something so incredibly satisfying about a bowl of warm, flavorful soup, especially one like this Salsa Verde Tortilla Soup Recipe that combines zest, heartiness, and a bit of crunch in every bite. It’s simple to prepare, endlessly versatile, and sure to become a family favorite. So go ahead, whip up a batch, invite your loved ones, and enjoy the comforting joy this soup brings to your table.
Print
Salsa Verde Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This vibrant Salsa Verde Tortilla Soup combines the tangy zest of salsa verde with tender shredded chicken, fresh corn, and aromatic spices to create a comforting and flavorful meal. Garnished with crunchy tortilla strips, creamy avocado, and a squeeze of lime, this soup is a perfect blend of textures and tastes, ideal for a quick weeknight dinner or a cozy lunch.
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
Garnishes
- 1 lime, cut into wedges
- 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, warm 1 tablespoon of olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté 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 16 oz jar of salsa verde along with 1 teaspoon ground cumin and 1/2 teaspoon chili powder. Stir well to combine and let it cook for 2 minutes to meld the flavors.
- Pour in chicken broth: Add 4 cups of chicken broth to the pot, stir to incorporate, and bring the mixture to a gentle boil.
- Simmer the soup: Reduce the heat and let the soup simmer for about 10 minutes, allowing the flavors to deepen.
- Add chicken and corn: Stir in 2 cups of cooked shredded chicken and 1 cup of corn kernels. Continue to simmer for an additional 5 minutes until heated through.
- Season to taste: Add salt and pepper as needed. Finally, stir in 1/2 cup chopped fresh cilantro for bright, fresh flavor.
- Serve and garnish: Ladle the soup into bowls. Top with tortilla strips, shredded cheese if using, avocado slices, and a dollop of sour cream. Serve with lime wedges for squeezing over the top.
Notes
- You can use homemade salsa verde to customize the flavor and control the ingredients.
- Rotisserie chicken makes this recipe quick and easy, but you can also cook your own chicken breasts and shred them.
- For a vegetarian version, omit the chicken and use vegetable broth.
- Tortilla strips can be store-bought or homemade by baking sliced corn tortillas until crisp.
- Adjust the chili powder quantity according to your heat preference.
