Salsa Verde Tortilla Soup Recipe
If you adore bold flavors and crave cozy comfort in a bowl, this Salsa Verde Tortilla Soup Recipe will win your heart. Picture vibrant salsa verde melding with hearty beans, sweet corn, and the irresistible crunch of tortilla chips—all finished with your favorite toppings. It’s dazzlingly fresh, ideal for a chilly weeknight, and infinitely customizable. Easy enough for busy evenings, yet special enough for company, this soup embodies everything you love about contemporary Mexican-American cooking. Let’s dive into a recipe you’ll want to make over and over again!
Ingredients You’ll Need
Gathering your ingredients is a breeze, and each plays an important role in the overall harmony of flavors and textures in this Salsa Verde Tortilla Soup Recipe. From the punchy salsa verde to the creamy avocado and that all-important crunch from tortilla chips, you won’t want to skip a single one.
- Olive oil: Adds a subtle richness and helps sauté the veggies for a delicious flavor base.
- Small onion (diced): Brings sweetness and depth to the soup as it softens and blends with the spices.
- Garlic cloves (minced): Essential for that aromatic punch that makes this soup irresistibly savory.
- Ground cumin: Lends warm, earthy notes that make the whole bowl taste like a hug.
- Chili powder: Offers mellow chili warmth without overpowering—just the right amount for balance.
- Chicken or vegetable broth: The flavorful backbone of your soup, rich and comforting.
- Salsa verde: The dazzling star ingredient, bringing zingy tomatillo flavor and vibrant green color.
- Black beans (drained and rinsed): Make the soup hearty and filling—plus extra fiber and protein!
- Corn kernels: Add a pop of sweetness and beautiful golden color; use fresh, frozen, or canned.
- Cooked shredded chicken (optional): For non-vegetarian heartiness, making it substantial enough for a main course.
- Lime juice: Lifts all the flavors with bright, tangy freshness at the very end.
- Salt and pepper: Season to taste for perfect balance in every spoonful.
- Crushed tortilla chips: Both a thickener and topping; soak in the soup for body and crunch on top.
- Sliced avocado: A creamy, cooling contrast to the spicy warmth of the broth.
- Chopped cilantro: The ultimate fresh garnish for color and lively herbal flavor.
- Sour cream: Adds tanginess and a velvety finish to each bite.
- Extra lime wedges: Serve on the side for a custom punch of tartness.
How to Make Salsa Verde Tortilla Soup Recipe
Step 1: Sauté the Aromatics
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Once shimmering, add your diced onion and let it cook for about 3–4 minutes, stirring occasionally, until the onions are translucent and softened. Toss in the minced garlic, ground cumin, and chili powder, and cook for 30 seconds more, just until everything is deliciously fragrant—this step is where true soup magic begins!
Step 2: Build the Flavorful Broth
Pour in your chicken or vegetable broth, along with the salsa verde. Stir well to make sure all those wonderful seasonings mingle together. Add in the black beans, corn, and chicken if you’re using it. This is where the Salsa Verde Tortilla Soup Recipe starts to look and smell irresistible, full of color and promise. Bring everything up to a gentle simmer.
Step 3: Let the Soup Simmer and Meld
Once your soup is bubbling gently, reduce the heat a tad and let it cook for 10–15 minutes. This is when the flavors have a chance to truly get to know each other, and your kitchen begins to smell amazing. Stir occasionally and adjust the heat as needed to avoid boiling.
Step 4: Finish and Season
Just before serving, stir in the fresh lime juice for brightness. Taste and add salt and pepper as needed. The touch of lime at the end wakes everything up and ties the flavors together in classic Salsa Verde Tortilla Soup Recipe style.
Step 5: Add Tortilla Chips and Serve
Right before you’re ready to eat, stir in the crushed tortilla chips. They’ll soak up some broth and thicken the soup just enough, while still leaving little bits of crunch. Then, ladle your masterpiece into bowls and top with slices of avocado, a handful of chopped cilantro, a dollop of sour cream, and extra tortilla chips. Finish with extra lime wedges on the side for anyone who wants a citrusy kick!
How to Serve Salsa Verde Tortilla Soup Recipe
Garnishes
The toppings are where you can truly make this Salsa Verde Tortilla Soup Recipe your own. A slice or two of creamy avocado instantly elevates each bowl, while a scatter of fresh cilantro brings out the soup’s zest. Don’t forget a generous spoonful of sour cream, a sprinkle of extra tortilla chips for crunch, and bright lime wedges—you’ll feel like you’re eating in your favorite Mexican restaurant, right at home.
Side Dishes
This soup is absolutely satisfying on its own, but it pairs beautifully with a simple green salad tossed in a zesty vinaigrette or a side of warm, cheesy quesadillas. If you’re planning a bigger meal, set out some grilled street corn or a platter of sliced ripe mango drizzled with lime and chili powder for a complete and vibrant spread.
Creative Ways to Present
For a family-style meal, serve your Salsa Verde Tortilla Soup Recipe straight from the pot with a fun topping bar—let everyone build their dream bowl with avocado, cilantro, cheese, and hot sauce. For a fun appetizer or party starter, serve the soup in espresso cups or mini mugs topped with a tiny tortilla chip. It’s a guaranteed crowd-pleaser either way!
Make Ahead and Storage
Storing Leftovers
Leftover Salsa Verde Tortilla Soup Recipe is a gift for future you! Let the soup cool fully, then store in airtight containers in the refrigerator. It will keep well for up to four days without losing any of its zippy character or comforting appeal.
Freezing
If you’re planning to freeze your soup, simply leave out the crushed tortilla chips and avocado until you’re reheating and serving. Portion the cooled soup into freezer-safe containers or bags, and it’ll hold up for up to three months. Defrost overnight in the fridge for best results.
Reheating
To reheat, pour the soup into a saucepan and warm gently over medium heat, stirring occasionally. If the soup is too thick after chilling or freezing, just add a splash more broth. Once hot, top each bowl with fresh garnishes and tortilla chips for that freshly-made experience every time.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Just omit the chicken and swap in vegetable broth to make the Salsa Verde Tortilla Soup Recipe completely vegetarian. For a vegan twist, skip the sour cream or use a plant-based alternative.
What if I don’t have salsa verde?
If you’re in a pinch, you can substitute tomatillo salsa or even a blend of green enchilada sauce and a squeeze of fresh lime. Nothing quite matches the zing of salsa verde, but it’s fun to experiment with what you have.
How can I make my soup spicier?
Spice lovers, rejoice! Stir in diced jalapeños, a dash of hot sauce, or extra chili powder with the aromatics. You can also use a spicier variety of salsa verde for an extra kick.
Will tortilla chips stay crunchy in the soup?
When stirred in, chips soak up some broth and add body to the soup—they won’t stay crispy, but you’ll get wonderful texture. For serious crunch, just layer extra chips on top right before serving.
Can I use a slow cooker or Instant Pot?
Yes, this Salsa Verde Tortilla Soup Recipe can easily adapt! Sauté aromatics first, then add everything (except toppings) to your slow cooker or Instant Pot and cook on low for 4–5 hours (slow cooker) or 15 minutes on manual (Instant Pot), finishing with lime juice, chips, and garnishes at the end.
Final Thoughts
Every bowl of this Salsa Verde Tortilla Soup Recipe feels like a warm, flavor-packed embrace. It’s cozy, quick, and always crowd-pleasing. Whether you’re whipping it up for a lively family dinner or tucking away a batch for easy lunches, this will quickly become a staple in your kitchen. Go ahead and give it a try—your taste buds will thank you!
Print
Salsa Verde Tortilla Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Salsa Verde Tortilla Soup is a comforting and flavorful dish that combines the zesty taste of salsa verde with hearty ingredients like black beans, corn, and shredded chicken. Topped with avocado, cilantro, and a dollop of sour cream, it’s a satisfying meal perfect for any night of the week.
Ingredients
Main Soup:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 4 cups chicken or vegetable broth
- 1 ½ cups salsa verde
- 1 (15 oz) can black beans (drained and rinsed)
- 1 cup corn kernels (fresh, frozen, or canned)
Optional Add-Ins and Garnishes:
- 2 cups cooked shredded chicken (optional for non-vegetarian)
- juice of 1 lime
- salt and pepper to taste
- 1 cup crushed tortilla chips (plus more for topping)
- sliced avocado
- chopped cilantro
- sour cream
- extra lime wedges (for garnish)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened. Stir in garlic, cumin, and chili powder.
- Add Broth and Ingredients: Pour in broth and salsa verde. Add black beans, corn, and chicken if using. Simmer for 10–15 minutes.
- Season and Serve: Stir in lime juice, salt, and pepper. Add crushed tortilla chips. Ladle into bowls and top with avocado, cilantro, sour cream, and more tortilla chips. Serve with lime wedges.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth.
- You can blend part of the soup for a thicker texture.
- Great for leftovers and freezes well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 690mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 40mg
