If you are craving a bowl that bursts with zesty, comforting flavors, then the Salsa Verde Tortilla Soup Recipe is your new go-to. This vibrant soup marries the tangy brightness of salsa verde with tender shredded chicken, hearty corn, and the smoky warmth of cumin and chili powder. It’s an absolute joy to prepare and serves up a perfect balance of freshness and depth, making it not just a meal but an experience that’s sure to warm you inside out. Whether you’re cooking for a weeknight dinner or entertaining friends, this recipe brings hearty goodness with a lively kick.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a crucial role in building layers of flavor and texture. Using pantry staples like canned salsa verde and chicken broth, combined with fresh touches like cilantro and lime, creates a vibrant, well-rounded taste that’s surprisingly sophisticated.
- 1 tbsp olive oil: A light base to sauté the aromatics and bring everything together.
- 1 medium onion, chopped: Adds sweetness and depth when softened.
- 2 cloves garlic, minced: Gives the soup a fragrant punch that wakes up the palate.
- 1 (16 oz) jar salsa verde: The star ingredient packed with tangy tomatillos and green chiles.
- 4 cups chicken broth: Creates a flavorful, comforting soup base.
- 1 tsp ground cumin: Imparts earthy warmth and mild smokiness.
- 1/2 tsp chili powder: For a subtle heat that complements the salsa verde.
- Salt and pepper, to taste: Essential for balancing and enhancing flavors.
- 2 cups cooked, shredded chicken: Adds protein and texture, making the soup hearty.
- 1 cup corn kernels: Offers a natural sweetness and pleasant bite.
- 1/2 cup chopped fresh cilantro: Brings a fresh, herbal brightness to every spoonful.
- 1 lime, cut into wedges: For an optional squeeze that lifts the soup with acidity.
- 1 cup tortilla strips: Toasty and crunchy accents that give the signature tortilla soup texture.
- 1/2 cup shredded cheddar or Monterey Jack cheese (optional): Melts into the hot soup for creamy, cheesy richness.
- Avocado slices (optional): Cool, buttery garnish that pairs beautifully with the warm soup.
- Sour cream (optional): Adds creaminess and a tangy contrast on top.
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 step builds a flavorful foundation for your soup that you can smell as soon as it hits the pan.
Step 2: Add Salsa Verde and Spices
Pour in the jar of salsa verde and stir it into the softened onions and garlic. Sprinkle in the ground cumin and chili powder, along with salt and pepper to taste. The salsa verde brings bright acidity, and the spices add complexity and a gentle warming sensation without overpowering the dish.
Step 3: Pour in Broth and Simmer
Next, add the chicken broth to the pot, stirring everything to combine. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. This simmering melds the flavors beautifully, deepening the soup’s character with every passing minute.
Step 4: Add Chicken and Corn
Stir in the cooked, shredded chicken and corn kernels. These ingredients enhance the soup’s heartiness and texture. Allow it to warm through for 5 minutes, ensuring the chicken is heated and the corn retains a delightful bite.
Step 5: Finish with Fresh Cilantro
Turn off the heat and gently fold in the chopped cilantro. The fresh herb adds brightness and a hint of green freshness that perfectly balances the rich, tangy broth.
How to Serve Salsa Verde Tortilla Soup Recipe
Garnishes
When serving, pile on crunchy tortilla strips to add that comforting crunch and contrast to each spoonful. Fresh avocado slices lend creaminess that cools the palate, while a dollop of sour cream brings a luscious tangy coolness. If you’re in the mood, sprinkle shredded cheddar or Monterey Jack cheese to melt just slightly into the hot soup, creating irresistibly gooey pockets of flavor.
Side Dishes
This soup is substantial on its own but pairs beautifully with simple sides for a full meal. Consider a light, fresh green salad or some warm cornbread to soak up every last drop of soup. Even a side of Mexican rice or warm flour tortillas transforms this into a complete feast for the senses.
Creative Ways to Present
For a fun twist, serve the soup in small tortilla bowls to impress guests with edible serving ware. Alternatively, top individual portions with a combination of roasted pepitas, fresh avocado dicing, and a sprinkle of queso fresco for added texture and bursts of flavor. A wedge of lime on the side invites everyone to customize their bowl with a perfect zing.
Make Ahead and Storage
Storing Leftovers
This soup keeps exceptionally well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting overnight, making leftovers just as delightful, if not more so, than the first serving.
Freezing
If you want to save some for later, freeze the soup without the crunchy garnishes and fresh cilantro. Portion it into freezer-safe containers and store for up to 3 months. When thawed, add fresh garnishes to revive the soup’s vibrant textures.
Reheating
Reheat gently on the stovetop over medium heat until warmed through, stirring occasionally. Avoid boiling to maintain the soup’s balanced flavors. Add fresh tortilla strips, cheese, and avocado just before serving for maximum freshness.
FAQs
Can I make the Salsa Verde Tortilla Soup Recipe vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth and omit the chicken or replace it with sautéed mushrooms or beans to keep it hearty and satisfying.
Is it better to use store-bought or homemade salsa verde?
Both options work beautifully. Store-bought salsa verde is super convenient and flavorful, but homemade salsa verde can add a fresher, more personalized touch if you enjoy making sauces from scratch.
What type of chicken works best in this soup?
Rotisserie chicken is a fantastic shortcut that brings both flavor and tenderness. You can also use poached chicken breasts or thighs, shredded finely to blend seamlessly into the soup.
How spicy is this soup?
This soup has a gentle, approachable heat thanks to the salsa verde and chili powder, but it’s far from overwhelming. You can easily adjust the spice level by selecting a milder or spicier salsa verde or by adding extra chili powder as you like.
Can I use corn other than fresh?
Yes! Fresh, frozen, or even canned corn kernels all work wonderfully and add natural sweetness and texture, making the soup taste vibrant and balanced.
Final Thoughts
This Salsa Verde Tortilla Soup Recipe is truly a gratifying and lively meal that’s perfect for almost any occasion. The combination of bright salsa verde, tender chicken, and crunchy tortilla strips creates a harmony of flavors and textures that feels special yet is so easy to prepare. I urge you to try it—you might just find it becoming a staple in your kitchen and your heart.
Print
Salsa Verde Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This vibrant Salsa Verde Tortilla Soup is a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken, fresh corn, and a tangy salsa verde base. Perfect for a quick weeknight meal, it combines the zest of cumin and chili powder with the freshness of cilantro and lime. Topped with crunchy tortilla strips, creamy avocado, and cheese, this soup offers a delightful blend of textures and bold flavors.
Ingredients
Soup Base
- 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
Main Ingredients
- 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 (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 over medium heat, warm the olive oil until shimmering to create a flavorful base for the soup.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the pot and cook, stirring occasionally, until the onion is translucent and fragrant, about 3-4 minutes.
- Add Salsa Verde and Spices: Pour in the salsa verde along with the ground cumin and chili powder. Stir to combine and let the mixture cook for 2 minutes to allow the spices to bloom.
- Pour in Chicken Broth: Add 4 cups of chicken broth to the pot, stir well, and bring the soup to a gentle boil.
- Simmer the Soup: Reduce the heat to medium-low and let the soup simmer for about 10 minutes so all the flavors meld together.
- Add Chicken, Corn, and Cilantro: Stir in the shredded chicken, corn kernels, and chopped cilantro. Allow everything to heat through for another 5 minutes, seasoning with salt and pepper to taste.
- Prepare Garnishes: While the soup simmers, prepare your garnishes by cutting lime wedges, shredding cheese, slicing avocado, and readying tortilla strips.
- Serve: Ladle the soup into bowls and top with tortilla strips, shredded cheese, avocado slices, and a dollop of sour cream, as desired. Serve with lime wedges on the side to squeeze over the soup for an added burst of brightness.
Notes
- You can customize the spice level by adjusting the amount of chili powder or adding chopped jalapeños.
- Use rotisserie chicken for a quick option or cook chicken breasts and shred them for a homemade touch.
- Tortilla strips can be store-bought or easily made by baking or frying cut corn tortillas until crisp.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken or use a plant-based alternative.
- Leftover soup keeps well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
