Salsa Verde Tortilla Soup

Salsa Verde Tortilla Soup is a zesty, comforting, and vibrant spin on classic tortilla soup. It’s made with tender shredded chicken, tangy salsa verde, and a fragrant blend of spices—all simmered in a savory broth and topped with crispy tortilla strips and your favorite garnishes. This soup is quick to make and bursting with bold, fresh flavor.

Why You’ll Love This Recipe

This soup is everything you want in a comforting bowl—warming, hearty, and full of character. The salsa verde adds a tangy brightness that makes the broth irresistibly flavorful, while the crispy tortilla topping brings the perfect crunch. It’s easy to make in under an hour, perfect for weeknights, and endlessly customizable to suit your spice preference or pantry staples.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the soup:

• Olive oil
• Onion, diced
• Garlic, minced
• Jalapeño or green chili (optional, for heat)
• Ground cumin
• Ground coriander
• Salsa verde (jarred or homemade)
• Chicken broth or stock
• Cooked shredded chicken (rotisserie or leftover)
• Canned white beans or black beans (optional)
• Corn kernels (fresh, frozen, or canned)
• Fresh lime juice
• Salt and pepper to taste

For the tortilla strips:

• Corn tortillas, cut into thin strips
• Olive oil or cooking spray
• Salt

Toppings (optional but recommended):

• Avocado slices
• Fresh cilantro
• Crumbled queso fresco or shredded cheese
• Sour cream or Greek yogurt
• Lime wedges
• Hot sauce

directions

this recipe

1. Make the tortilla strips:
   Preheat oven to 400°F (200°C). Toss tortilla strips with olive oil and spread on a baking sheet. Bake for 8–10 minutes, flipping once, until golden and crispy. Set aside.
2. Start the soup:
   In a large pot, heat olive oil over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and jalapeño and cook for 1–2 minutes until fragrant.
3. Season and build the broth:
   Stir in cumin and coriander, then add salsa verde and stir to coat the aromatics. Pour in the chicken broth and bring to a simmer.
4. Add protein and veggies:
   Add shredded chicken, beans (if using), and corn. Simmer for 10–15 minutes to meld flavors. Season with salt, pepper, and lime juice to taste.
5. Serve:
   Ladle soup into bowls and top with crispy tortilla strips and your choice of toppings. Serve hot with lime wedges on the side.

Servings and timing

Serves: 4–6
Prep time: 15 minutes
Cook time: 25 minutes
Total time: approx. 40 minutes

Variations

• Use shredded pork or beef instead of chicken.
• Make it vegetarian by skipping meat and using veggie broth and more beans.
• Add chopped zucchini, spinach, or kale for extra greens.
• Stir in cooked rice or quinoa for a heartier version.
• Spice it up with chipotle peppers or extra hot sauce.

storage/reheating

Store soup (without tortilla strips) in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave until hot. Store tortilla strips separately at room temperature to keep them crisp. Soup can also be frozen for up to 2 months.

FAQs

What is salsa verde?

Salsa verde is a green salsa made primarily with tomatillos, green chilies, garlic, and lime. It’s tangy, slightly spicy, and perfect for adding brightness to soups.

Can I use store-bought salsa verde?

Yes, a good-quality jarred salsa verde works well and makes this recipe even quicker.

Is this soup spicy?

It’s mildly spicy from the salsa verde. Adjust heat by using less jalapeño or choosing a mild salsa.

Can I make this in a slow cooker?

Yes, combine all ingredients (except tortilla strips and toppings) and cook on low for 4–6 hours or high for 2–3 hours.

Can I use rotisserie chicken?

Absolutely! It’s a perfect shortcut and adds great flavor.

What tortillas work best for the strips?

Corn tortillas are traditional and crisp up nicely in the oven or air fryer.

Can I use tortilla chips instead?

Yes, crumbled tortilla chips make a great quick alternative for the crispy topping.

How do I thicken the soup?

Mash some of the beans in the pot or stir in a spoonful of sour cream or cream cheese for a creamier texture.

What sides go well with this soup?

Serve with a side of cornbread, a green salad, or simple cheese quesadillas.

Can I freeze this soup?

Yes. Cool completely, store in freezer-safe containers, and freeze for up to 2 months. Thaw in the fridge before reheating.

Conclusion

Salsa Verde Tortilla Soup is a quick, flavorful, and satisfying dish that’s perfect for busy nights or cozy weekends. With its tangy broth, hearty chicken, and crunchy toppings, it delivers all the warmth and zing you crave in a bowl. Easy to customize and great for leftovers, this soup is a fresh twist on a classic that you’ll want to make again and again.

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