If you’re searching for a hearty, zesty, and soul-warming meal that comes together in a flash, look no further than Salsa Verde Tortilla Soup. This vibrant bowl is pure comfort—a tangy twist on a classic tortilla soup, loaded with shredded chicken, creamy white beans, crisp corn, and a punchy kick from salsa verde. Every spoonful is brimming with Tex-Mex flavors and crunchy tortilla chip goodness, making it a favorite for weeknights or anytime you crave something that’s both cozy and exciting.

Salsa Verde Tortilla Soup Recipe - Recipe Image

Ingredients You’ll Need

What’s wonderful about this Salsa Verde Tortilla Soup is how every ingredient, no matter how simple, adds a vital layer to the dish’s final flavor, texture, or color. Let’s run through what you’ll need and why each one is an absolute must.

Olive oil: This is your flavor base, helping soften the veggies and bring everything together with a touch of richness.
Yellow onion (diced): Onions add just the right amount of sweetness and body to start the soup.
Garlic (minced): Garlic gives a warm, aromatic depth that lifts the whole soup.
Ground cumin: A pinch of cumin infuses the soup with earthy, smoky undertones.
Chili powder: For a gentle heat and a classic Southwestern touch.
Low-sodium chicken broth: This makes up the heart of the soup, giving it a full, savory base without overpowering saltiness.
Salsa verde: The tangy and slightly spicy star, providing that punchy green chile flavor unique to this recipe.
Cooked shredded chicken: Hearty and satisfying, it soaks up all the zesty broth flavors—rotisserie works wonderfully.
White beans (drained and rinsed): Creamy beans add nutrition and a silky texture to balance out the broth.
Frozen corn: A pop of sweetness and color that’s as easy as reaching into your freezer.
Fresh cilantro (chopped): Adds brightness and herby vibrance right at the end.
Fresh lime juice: A squeeze wakes up the whole soup with citrusy freshness.
Salt and black pepper to taste: Essential for perfecting the flavor to your liking.
Crushed tortilla chips: These give that signature tortilla soup texture; they soak up broth for a satisfying bite.
Optional toppings (avocado, sour cream, shredded cheese, sliced jalapeños, extra tortilla chips): Toppings bring creaminess, crunch, or extra heat—mix and match as you please!

How to Make Salsa Verde Tortilla Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Add the diced onion and let it cook, stirring occasionally, until it softens and smells deliciously sweet, about 4 to 5 minutes. Then, toss in the minced garlic, ground cumin, and chili powder. Stir for another minute until everything is super fragrant—this builds the first layer of Tex-Mex flavor that will make your Salsa Verde Tortilla Soup totally irresistible.

Step 2: Build the Broth

Next, pour in the chicken broth and the magical ingredient: salsa verde. Stir everything together, scraping up any little bits stuck to the bottom for extra flavor. Bring the mixture to a gentle simmer so all those spices and aromatics mingle and bloom in the broth.

Step 3: Add the Heartiness

Once your broth is simmering, stir in the cooked shredded chicken, white beans, and frozen corn. Let the soup bubble away, uncovered, for 10 to 15 minutes. This gives the flavors time to meld and all the ingredients to heat through—you’ll see the beans going creamy and the corn adding bright pops of yellow.

Step 4: Brighten and Season

Just before it’s time to serve, add the fresh cilantro and squeeze in the juice of a lime. Give everything a big stir and taste, then season with salt and black pepper as needed. This step really wakes up your Salsa Verde Tortilla Soup, adding a burst of freshness and balance to all the deep flavors.

Step 5: Add Tortilla Chips and Serve

Right before ladling the soup into bowls, stir in the crushed tortilla chips. They’ll soak up some broth, turning beautifully tender while still maintaining just a hint of crunch. Now your soup is ready to be garnished and devoured!

How to Serve Salsa Verde Tortilla Soup

Garnishes

Salsa Verde Tortilla Soup begs for a flurry of fresh, creamy, and crunchy toppings. Try diced avocado for richness, a dollop of sour cream to balance the tang, shredded cheese for meltiness, extra tortilla chips for crunch, or sliced jalapeños for an extra fiery kick. Let everyone build their own bowl—it’s half the fun!

Side Dishes

This soup is hearty enough to shine all on its own, but feel free to round out your meal. Warm flour or corn tortillas, a batch of cilantro-lime rice, or a crisp green salad all make excellent accompaniments. Lightly grilled veggies or a quick slaw also add a refreshing touch.

Creative Ways to Present

Ramp up the fun by serving your Salsa Verde Tortilla Soup in ovenproof bowls, topped with cheese, then run them under the broiler for a bubbly, melty finish. For parties, ladle soup into small cups or mugs for a casual, pass-around appetizer. Or create a DIY topping bar and let friends and family customize their own bowls with all the fixings!

Make Ahead and Storage

Storing Leftovers

Salsa Verde Tortilla Soup keeps beautifully in the refrigerator for up to four days, making it perfect for meal prep or next-day lunches. Just transfer cooled soup to an airtight container and skip stirring in fresh tortilla chips until you’re ready to eat, so they don’t get soggy.

Freezing

This soup is freezer-friendly! Simply allow the soup to cool fully, then ladle it into freezer-safe containers (without tortilla chips or dairy toppings). Freeze for up to three months. To serve, let thaw in the refrigerator overnight.

Reheating

You can reheat Salsa Verde Tortilla Soup gently on the stovetop over medium heat or use the microwave if you’re in a hurry. Add fresh tortilla chips and garnishes after reheating to keep the texture perfect. If the soup has thickened, splash in a bit more broth to bring it back to its original consistency.

FAQs

Can I make Salsa Verde Tortilla Soup vegetarian?

Absolutely! Swap the chicken for extra white beans or even chickpeas, and use vegetable broth in place of chicken broth. The soup will still be hearty and packed with flavor.

Is store-bought salsa verde okay to use?

Yes, store-bought salsa verde works perfectly for this soup and keeps things speedy. If you have a homemade version you love, feel free to use it for an extra fresh kick.

How can I adjust the spice level?

The heat in Salsa Verde Tortilla Soup depends on the salsa verde you choose and whether you add jalapeños at the end. For a milder version, opt for mild salsa verde and skip the hot peppers; for more heat, choose a spicier salsa and add jalapeños to finish.

Can I use rotisserie chicken?

Rotisserie chicken is a fantastic shortcut and makes this recipe extra quick! Just shred the meat and add it as directed. It soaks up the flavors beautifully and saves you cooking time.

What’s the best way to keep tortilla chips from getting soggy?

Add the crushed tortilla chips just before serving and leave a bowl of extra chips on the table for folks who like extra crunch. If you’re making the soup ahead, store the chips separately and stir them in when ready to eat.

Final Thoughts

I can’t recommend this Salsa Verde Tortilla Soup enough—it’s speedy, aromatic, and endlessly customizable, perfect for a cozy family dinner or a fun gathering with friends. Give this recipe a try the next time you crave a bowl of comfort with a fresh, tangy twist. Your kitchen is about to smell amazing!

Salsa Verde Tortilla Soup Recipe

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4.5 from 8 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Salsa Verde Tortilla Soup is a flavorful twist on classic chicken soup. Packed with salsa verde, shredded chicken, white beans, and corn, this soup is easy to make and perfect for a comforting meal.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
4 cups low-sodium chicken broth
1 1/2 cups salsa verde
2 cups cooked shredded chicken
1 (15 oz) can white beans, drained and rinsed
1 cup frozen corn
1/4 cup chopped fresh cilantro
Juice of 1 lime
Salt and black pepper to taste
1 cup crushed tortilla chips

Optional Toppings:

diced avocado
sour cream
shredded cheese
sliced jalapeños
extra tortilla chips

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Instructions

In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 4 to 5 minutes.
Stir in garlic, cumin, and chili powder, and cook for 1 minute until fragrant.
Pour in the chicken broth and salsa verde, stirring to combine. Bring to a simmer.
Add shredded chicken, white beans, and corn. Simmer uncovered for 10 to 15 minutes.
Stir in cilantro and lime juice, then season with salt and pepper.
Just before serving, stir in crushed tortilla chips for texture. Ladle into bowls and top with desired garnishes like avocado, sour cream, or jalapeños. Serve hot.