Looking for your next go-to weeknight meal? Let me introduce you to my absolute favorite Salsa Verde Tortilla Soup Recipe. Imagine a bowl brimming with zesty salsa verde, tender chicken (or chickpeas for a plant-based spin), colorful corn, hearty black beans, and all the crunchy, craveworthy tortilla strips you could dream of. This one-pot wonder delivers vibrant flavors and comforting warmth in just about 30 minutes. Whether you’re feeding your family or just need a solo pick-me-up, this soup is truly irresistible and incredibly easy to make!
Ingredients You’ll Need
Gathering these basics is like unlocking a flavor jackpot—each ingredient has a starring role in making the Salsa Verde Tortilla Soup Recipe so much more than the sum of its parts. From crunchy toppings to zesty salsa verde, you’ll find each addition brings an essential punch of taste, color, and texture.
- Olive oil: Adds a subtle richness and helps soften the onions for a flavorful base.
- Small onion (diced): Infuses the soup with a mild, aromatic sweetness as it cooks.
- Garlic (minced): Brings zingy flavor and depth that makes the broth irresistible.
- Ground cumin: Offers earthy, smoky notes that are the backbone of any great tortilla soup.
- Chili powder: Adds a gentle heat and a hint of smokiness to each spoonful.
- Salt: Essential for seasoning—start here, taste at the end, and adjust as needed.
- Low-sodium chicken or vegetable broth: The savory base that keeps things light but satisfying.
- Cooked shredded chicken (or canned chickpeas): Protein-rich and hearty, choose what suits your mood or diet!
- Salsa verde: The star ingredient bringing tangy, herbal brightness—pick your favorite jarred or homemade variety.
- Corn kernels (fresh, canned, or frozen): Delivers natural sweetness and gorgeous pops of yellow.
- Canned black beans (rinsed and drained): Give bulk, creaminess, and rich color to the soup.
- Juice of 1 lime: Adds lively acidity that lifts all the flavors perfectly.
- Chopped fresh cilantro: Sprinkles in freshness and a bold, herby aroma.
- Tortilla strips or crushed tortilla chips: The essential crunchy topper for that classic finish.
How to Make Salsa Verde Tortilla Soup Recipe
Step 1: Sauté Onion and Garlic
Start by heating the olive oil in your favorite large pot over medium heat. As soon as the oil shimmers, toss in those diced onions. Sauté for 4 to 5 minutes, stirring occasionally, until they become beautifully soft and a little translucent. This slow softening unlocks their natural sweetness, making sure your Salsa Verde Tortilla Soup Recipe starts with a deep, mellow flavor.
Step 2: Add Aromatics and Seasonings
Once your onions are tender, add in the minced garlic, ground cumin, chili powder, and salt. Give everything a good stir and let it cook for about a minute. You’ll start to smell those earthy and spicy aromas—trust me, this step transforms the entire kitchen into pure coziness.
Step 3: Pour in Broth and Main Ingredients
Now, pour in your chicken or vegetable broth. Stir in the shredded chicken (or canned chickpeas for a vegetarian twist), salsa verde, corn, and black beans. Each ingredient brings its own unique texture and flavor, turning this into a true one-pot wonder. Mix well to combine all the vibrant colors and flavors.
Step 4: Simmer to Blend Flavors
Bring your soup mixture to a gentle simmer, then reduce the heat. Let it bubble away gently for 10 to 15 minutes. This simmering step gives all the ingredients time to marry, creating that bold, complex flavor profile that makes the Salsa Verde Tortilla Soup Recipe so special. If you like your veggies with a bit of bite, aim for the shorter side of the time range.
Step 5: Add Lime Juice and Cilantro
Just before you’re ready to serve, stir in the fresh lime juice and chopped cilantro. These two finishing touches add a burst of brightness and lift to the soup that’s just unbeatable. The sharp, citrusy tang of lime and the aromatic green pop from cilantro are what take the flavor over the top.
Step 6: Serve with Crunchy Tortilla Strips
Ladle that beautiful soup into bowls and finish each serving with a generous handful of tortilla strips or crushed chips. The crunch is essential—it’s a texture and flavor thing, and I promise you’ll never skip it again.
How to Serve Salsa Verde Tortilla Soup Recipe
Garnishes
Toppings really make this soup shine! Besides the classic tortilla strips, try showering your bowls with extras like sliced avocado, a dollop of sour cream or Greek yogurt, shredded cheese, fresh jalapeños, or a few extra cilantro leaves. Each one adds its own texture and flavor flair to your Salsa Verde Tortilla Soup Recipe experience.
Side Dishes
While this soup holds its own, it pairs deliciously with a simple green salad tossed in a citrus vinaigrette or some warm, buttery cornbread on the side. For a full-on fiesta, serve it alongside a platter of quesadillas, cheesy nachos, or even a scoop of Mexican rice.
Creative Ways to Present
Elevate your next dinner party by serving Salsa Verde Tortilla Soup Recipe in individual mugs or mini bowls as an appetizer, setting out a “topping bar” with all the fixings. Or, for a casual family-style vibe, serve it in a big central pot with a pile of tortilla chips alongside for dunking. Kids and adults alike will love to customize their bowls!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, transfer your leftover Salsa Verde Tortilla Soup Recipe to an airtight container and store it in the refrigerator for up to 3 days. Keep tortilla chips or strips separate to maintain their crunch and only add them just before serving. The flavors actually deepen and get even better as they rest overnight.
Freezing
This soup freezes beautifully! Ladle cooled soup (without garnishes) into freezer-safe bags or containers, leaving some space for expansion. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating. Stash individual servings for quick future lunches or last-minute dinners.
Reheating
To reheat, simply pour the soup into a saucepan and warm gently over medium heat, stirring occasionally. If it seems a bit thick after chilling, add a splash or two of broth or water to loosen it up. Top with fresh garnishes and chips just before serving for that fresh-from-the-pot taste.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! To make this Salsa Verde Tortilla Soup Recipe vegetarian, use vegetable broth and replace the shredded chicken with canned chickpeas or your favorite plant-based protein. Skip or substitute dairy garnishes like cheese with vegan options for a fully vegan version.
How spicy is the Salsa Verde Tortilla Soup Recipe?
The heat level depends mainly on your salsa verde—mild versions make for a gentle soup, but if you love a good kick, pick a medium or hot salsa verde. You can also add sliced jalapeños at the end for an extra punch or omit the chili powder if serving kids or spice-sensitive guests.
Can I use rotisserie chicken?
Definitely! Rotisserie chicken is a major shortcut and works perfectly here. Just shred and add it in Step 3 as directed—the savory, seasoned flavor blends beautifully with the zesty salsa verde and veggies.
What are some ways to make this soup creamier?
To make your Salsa Verde Tortilla Soup Recipe extra creamy, stir in a few tablespoons of sour cream or Greek yogurt right before serving. For a rich, velvety twist, you could even add a splash of cream cheese or blend a portion of the soup before adding protein and toppings.
Can I double or halve the recipe?
Yes! This recipe is super flexible. Double it for meal prep or to feed a crowd—just use a bigger pot. Or, halve all the ingredients for a cozy little batch just for yourself or date night. The cook times stay pretty much the same.
Final Thoughts
There you have it! Whether you’re craving something zesty and comforting or just want to shake up your soup routine, the Salsa Verde Tortilla Soup Recipe is guaranteed to become a staple. Give it a try this week, and don’t forget to play around with toppings and sides to make it your own. Happy cooking!
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: Non-Vegetarian
Description
A comforting and flavorful Salsa Verde Tortilla Soup recipe that is easy to make and perfect for a cozy weeknight dinner. This Mexican-inspired soup is packed with shredded chicken, salsa verde, corn, black beans, and fresh cilantro, topped with crunchy tortilla strips.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 4 cups low-sodium chicken or vegetable broth
- 1 1/2 cups cooked shredded chicken or canned chickpeas for vegetarian
- 1 cup salsa verde
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup canned black beans, rinsed and drained
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
- tortilla strips or crushed tortilla chips for topping
Instructions
- Heat olive oil: In a large pot over medium heat, heat olive oil. Add diced onion and cook until softened, about 4 to 5 minutes.
- Add seasonings: Stir in minced garlic, cumin, chili powder, and salt. Cook for another minute until fragrant.
- Add broth and ingredients: Pour in the broth, then add shredded chicken or chickpeas, salsa verde, corn, and black beans. Bring to a simmer and cook for 10 to 15 minutes.
- Finish soup: Stir in lime juice and fresh cilantro just before serving. Ladle soup into bowls and top with tortilla strips or crushed chips for crunch.
Notes
- For a creamier texture, stir in a few tablespoons of sour cream or Greek yogurt before serving.
- Add sliced avocado, shredded cheese, or jalapeños for extra flavor.
- This soup can easily be made vegetarian or vegan by using plant-based broth and proteins.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 3g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 35mg
