If you love comforting bowls packed with zesty, fresh flavors, you are in for a treat with this Flavorful Salsa Verde Tortilla Soup Recipe. This vibrant soup brings together the bright tang of salsa verde, tender shredded chicken, and hearty beans, all simmered to perfection in a fragrant broth. Topped with crispy tortilla strips and creamy avocado, each spoonful offers a delightful harmony of textures and tastes. It’s a simple yet stunning dish that feels like a warm hug on a cool day and is incredibly easy to make any night of the week.
Ingredients You’ll Need
Getting the ingredients right is key to creating this soul-satisfying soup. Each component is thoughtfully chosen to build layers of flavor, texture, and color, making the bowl as beautiful as it is delicious.
- Olive oil: The foundation for sautéing brings a gentle richness to the base.
- Small onion, diced: Adds sweetness and depth when softened.
- Garlic cloves, minced: Infuses the soup with an aromatic punch.
- Ground cumin: Offers a warm, earthy undertone essential for Mexican-inspired dishes.
- Dried oregano: Enhances the herbal notes to balance the tart salsa verde.
- Smoked paprika: Gives a subtle smoky warmth without overpowering.
- Chicken broth: Serves as the comforting liquid base, rich and nourishing.
- Salsa verde: Brings the bright, tangy star flavor that defines this recipe.
- White beans, drained and rinsed: Adds creamy texture and protein.
- Cooked shredded chicken: Makes the soup hearty and satisfying.
- Corn kernels: Introduces natural sweetness and a pop of color.
- Lime juice: Brightens and lifts all the combined flavors.
- Salt and pepper: Essential seasonings to taste.
- Fresh cilantro, chopped: Adds a fresh herbal contrast that finishes the soup beautifully.
- Crispy tortilla strips, sliced avocado, crumbled queso fresco or shredded cheese, sour cream or Greek yogurt, additional lime wedges: Perfect garnishes for texture, creaminess, and extra zing.
How to Make Flavorful Salsa Verde Tortilla Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium heat. Add the diced onion and cook for about three to four minutes until it softens and starts to become translucent. This gentle sweating of the onion releases its natural sweetness, forming a delicious base to build the soup’s flavor profile.
Step 2: Add Spices and Garlic
Next, stir in the minced garlic along with ground cumin, dried oregano, and smoked paprika. Allow these spices to toast briefly for about a minute. This quick step awakens their oils and fragrance, creating a complex backbone of aroma and flavor that will permeate the entire soup.
Step 3: Simmer the Soup Base
Pour in the chicken broth and the salsa verde, stirring to combine everything smoothly. Bring the mixture to a gentle simmer, letting the vibrant green salsa mingle with the savory broth. This simmer not only melds the flavors but also softens the salsa’s sharper edges, putting all ingredients in harmony.
Step 4: Add Beans, Chicken, and Corn
Stir in the drained white beans, cooked shredded chicken, and corn kernels. These add layers of texture and heartiness to the soup. Allow the pot to simmer for 10 to 15 minutes so the flavors develop fully and the beans and chicken soak up the zesty broth.
Step 5: Season and Finish
Finally, add lime juice to brighten the soup, then season with salt and pepper according to your taste. Stir in chopped fresh cilantro for that final fresh burst. The cilantro not only adds color but rounds off the flavors with its herbal brightness.
Step 6: Serve with Toppings
Ladle the hot soup into your favorite bowls. Top each serving generously with crispy tortilla strips, slices of creamy avocado, a sprinkle of crumbled queso fresco or shredded cheese, and a dollop of sour cream or Greek yogurt. Finish with an extra squeeze of fresh lime if you love that tangy kick.
How to Serve Flavorful Salsa Verde Tortilla Soup Recipe
Garnishes
Garnishes make all the difference when serving this soup. The crunchy tortilla strips add a spectacular texture contrast, while the creamy avocado cools down the spice and adds lusciousness. Crumbled queso fresco offers a crumbly, salty finish, and a dollop of sour cream or Greek yogurt provides tang and silkiness that marry beautifully with the salsa verde base.
Side Dishes
While this soup can be a complete meal on its own, pairing it with simple sides elevates the experience. Warm corn tortillas or a crusty rustic bread are perfect for dipping, while a fresh green salad with a light vinaigrette keeps the meal balanced. For an extra touch of indulgence, consider serving with a side of Mexican street corn or a light cucumber and tomato salad.
Creative Ways to Present
For a fun twist, serve this soup in mini bowls or even hollowed-out avocado halves for an eye-catching presentation. Layering crispy tortillas cut into fun shapes or seasoning them with chili powder before frying enhances the visual appeal and adds a personalized touch. You can also keep ingredients separate in a “soup bar” style where guests add their toppings as they please, turning dinner into a festive gathering.
Make Ahead and Storage
Storing Leftovers
This Flavorful Salsa Verde Tortilla Soup Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve the vibrant flavors and freshness of the cilantro and lime. Before serving leftovers, give the soup a good stir to reincorporate all the settled ingredients.
Freezing
Feel free to freeze portions for a rainy day. Just make sure to cool the soup completely before transferring it into freezer-safe containers or heavy-duty freezer bags. This soup will maintain its wonderful flavor for up to 2 months frozen. Avoid freezing the tortilla strips; add crispy toppings only when you’re ready to serve.
Reheating
When reheating, thaw the soup overnight in the fridge if frozen, then warm gently on the stove over medium-low heat. Stir occasionally to heat evenly and keep the chicken tender. Finish off with fresh garnishes as if it were freshly made for that signature delightful crunch and creaminess.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply omit the shredded chicken and use vegetable broth instead of chicken broth. You can also add extra beans or diced roasted vegetables like zucchini or bell peppers to keep it hearty and satisfying while keeping that same bright salsa verde flavor.
What kind of salsa verde should I use?
Fresh salsa verde made with tomatillos and green chilies works beautifully, but store-bought versions can be used too for convenience. Just select one with good flavor and a balanced level of heat. Homemade salsa will always give you more control over ingredients and freshness.
Can I use leftover cooked chicken?
Yes, leftover chicken is a perfect time saver for this recipe. Whether from a roast chicken or grilled chicken breasts, shredded or chopped leftover chicken blends seamlessly into the soup, making it a great weeknight meal.
How spicy is this soup?
The soup has a gentle warmth from the smoked paprika and salsa verde, but it is not overwhelmingly spicy. You can adjust the heat by choosing a mild or spicier salsa verde and adding fresh jalapeño if you want more kick.
Are there any good substitutions for white beans?
If you don’t have white beans on hand, cannellini, great northern beans, or even black beans can work well here. Each will bring a slightly different texture and flavor but will still complement the soup’s profile nicely.
Final Thoughts
This Flavorful Salsa Verde Tortilla Soup Recipe is one of those dishes that practically everyone will love. It’s quick to make, full of vibrant, fresh flavors, and offers an unbeatable combination of textures and colors in every bite. Whether for a casual weeknight dinner or to impress guests, this soup brings warmth and cheer straight to your table. I truly can’t recommend it enough — grab your ingredients, and enjoy the magic of this beautiful, comforting bowl today!
Print
Flavorful 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
Description
This Flavorful Salsa Verde Tortilla Soup is a vibrant and comforting dish combining tender shredded chicken, white beans, and fresh corn in a tangy salsa verde broth. Enhanced with cumin, oregano, and smoked paprika, this soup is perfect for a quick and satisfying meal topped with crispy tortilla strips, creamy avocado, queso fresco, and a dollop of sour cream.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 1/2 cups salsa verde
Main Ingredients
- 1 (15-ounce) can white beans, drained and rinsed
- 2 cups cooked shredded chicken
- 1 cup corn kernels (fresh, frozen, or canned)
Finishing Touches
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Crispy tortilla strips
- Sliced avocado
- Crumbled queso fresco or shredded cheese
- Sour cream or Greek yogurt
- Additional lime wedges
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent.
- Add Spices: Stir in the minced garlic, ground cumin, dried oregano, and smoked paprika. Cook for another minute until the spices are fragrant, enhancing the soup’s flavor base.
- Simmer the Soup: Pour in the chicken broth and salsa verde, stirring well to combine all ingredients. Bring the mixture to a gentle simmer over medium heat.
- Add Main Ingredients: Stir in the drained white beans, shredded cooked chicken, and corn kernels. Let the soup simmer gently for 10-15 minutes to allow the flavors to meld together beautifully.
- Season and Finish: Add fresh lime juice to brighten the flavors. Season with salt and pepper according to taste and stir in the chopped cilantro for a fresh herbal finish.
- Serve: Ladle the hot soup into bowls and garnish with crispy tortilla strips, sliced avocado, crumbled queso fresco or shredded cheese, and a dollop of sour cream or Greek yogurt. Serve with additional lime wedges on the side.
Notes
- This soup can be made vegetarian by substituting vegetable broth for chicken broth and omitting the chicken or replacing it with plant-based protein.
- Use fresh salsa verde for a brighter flavor or jarred salsa verde for convenience.
- For extra heat, add chopped jalapeños or a dash of hot sauce.
- Leftover soup keeps well in the refrigerator for up to 3 days and can be frozen for longer storage.
- To make homemade crispy tortilla strips, cut corn tortillas into thin strips and bake or fry until crisp.
