This vibrant and flavorful Salsa Verde Tortilla Soup Recipe combines the tangy brightness of salsa verde with tender chicken, hearty white beans, and a medley of Mexican-inspired spices. Perfect for weeknight dinners or meal prep, this comforting soup delivers restaurant-quality flavor in just 30 minutes.
Why You’ll Love This Recipe
This Salsa Verde Tortilla Soup Recipe is a game-changer for busy home cooks seeking bold flavors without complicated techniques. The tangy salsa verde creates a bright, zesty base that’s completely different from traditional tomato-based tortilla soups. You’ll appreciate how quickly this soup comes together using pantry staples and rotisserie chicken, making it perfect for those hectic weeknights when you crave something homemade but don’t have hours to spend in the kitchen.
The soup strikes the perfect balance between hearty and fresh, with protein-packed white beans and sweet corn adding texture and substance. What makes this recipe truly special is its versatility – you can easily customize the heat level, swap proteins, or load it up with your favorite toppings. Plus, it’s naturally gluten-free and can be made dairy-free by skipping the cheese and sour cream toppings.
Ingredients You’ll Need
For the Salsa Verde Tortilla Soup:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1 (4 oz) can diced green chiles
- 1 1/2 cups salsa verde
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 (15 oz) can white beans (drained and rinsed)
- 1 cup frozen corn
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
For Topping:
- corn tortilla strips
- avocado slices
- sour cream
- shredded cheese (optional for garnish)
How to Make Salsa Verde Tortilla Soup Recipe
Step-by-Step Instructions:
Step 1: Sauté the Aromatics Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add Spices and Build Flavor Stir in cumin, oregano, chili powder, and salt. Cook for 30 seconds until the spices become aromatic. Add the diced green chiles and cook for 1 minute, stirring frequently.
Step 3: Create the Soup Base Pour in the salsa verde and chicken broth, stirring to combine all ingredients. Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 5 minutes to allow the flavors to meld.
Step 4: Add Main Ingredients Add the shredded chicken, drained white beans, and frozen corn to the pot. Simmer for 8-10 minutes until the chicken is heated through and the corn is tender.
Step 5: Finish and Season Remove the pot from heat and stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning with additional salt, lime juice, or chili powder as needed.
Step 6: Serve Ladle the soup into bowls and top with crispy tortilla strips, sliced avocado, a dollop of sour cream, and shredded cheese if desired.
Helpful Tips
Choose a high-quality salsa verde for the best flavor – look for brands with minimal ingredients and no artificial preservatives. If you prefer a spicier soup, add a diced jalapeño with the onions or use hot salsa verde instead of mild.
For the crispiest tortilla strips, either buy store-bought ones or make your own by cutting corn tortillas into strips and baking them at 400°F for 8-10 minutes until golden. Store-bought rotisserie chicken works perfectly for this recipe, but you can also use leftover grilled chicken or poach chicken breasts specifically for the soup.
To save time on busy weeknights, prep all your ingredients ahead of time. The onion, garlic, and cilantro can be chopped and stored in the refrigerator for up to 2 days before cooking.
Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Difficulty Level: Easy
This Salsa Verde Tortilla Soup Recipe is naturally gluten-free and can easily be made in larger batches for meal prep. The active cooking time is minimal, making it perfect for weeknight meals when you want something satisfying but don’t have much time to spend at the stove.
Notes
For a vegetarian version, substitute vegetable broth for chicken broth and replace the chicken with additional white beans or diced firm tofu. You can also add diced zucchini or bell peppers for extra vegetables.
If you can’t find canned diced green chiles, substitute with 2-3 fresh jalapeños, seeded and diced, or use 2 tablespoons of pickled jalapeños for extra tang. The soup tastes even better the next day as the flavors continue to develop, making it an excellent make-ahead option.
For a richer soup, stir in 2 tablespoons of cream cheese or Mexican crema just before serving. This adds a luxurious texture without overwhelming the bright salsa verde flavors.
Frequently Asked Questions
Can I use fresh salsa verde instead of jarred?
Absolutely! Fresh salsa verde will give you even brighter flavor. You’ll need about 1 1/2 cups, and you may want to add a pinch more salt since fresh salsas tend to be less seasoned than jarred versions.
How can I make this soup spicier?
Add a diced jalapeño or serrano pepper with the onions, use hot salsa verde instead of mild, or stir in a pinch of cayenne pepper. You can also serve with hot sauce on the side.
Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. However, add the lime juice and cilantro after reheating for the freshest flavor. The beans may become slightly softer after freezing, but the taste remains excellent.
What other beans work in this recipe?
Pinto beans, black beans, or cannellini beans all work beautifully. Great northern beans are also an excellent substitute for white beans and have a similar creamy texture.
Storage Instructions
Store leftover Salsa Verde Tortilla Soup in the refrigerator for up to 4 days in an airtight container. The soup actually improves in flavor after a day as the ingredients have more time to meld together.
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of chicken broth if the soup has thickened too much during storage. Avoid boiling when reheating to prevent the beans from breaking down.
For freezing, cool the soup completely before transferring to freezer-safe containers, leaving about an inch of space at the top for expansion. Thaw overnight in the refrigerator before reheating. Always add fresh lime juice and cilantro after reheating frozen soup to brighten the flavors.
Conclusion
This Salsa Verde Tortilla Soup Recipe proves that restaurant-quality Mexican flavors can be achieved in your own kitchen with minimal effort and maximum taste. The combination of tangy salsa verde, tender chicken, and hearty beans creates a soup that’s both comforting and refreshing – perfect for any season.
What makes this recipe truly special is its adaptability and the way it transforms simple ingredients into something extraordinary. Whether you’re serving it for a casual family dinner or impressing guests at a dinner party, this soup delivers consistent, delicious results every time. The bright, zesty flavors and satisfying texture make it a recipe you’ll return to again and again, and the customizable toppings ensure everyone can enjoy it their way.
