If you’re craving a comforting bowl of soup that bursts with zesty, vibrant flavors, this Flavorful Salsa Verde Tortilla Soup Recipe is your new best friend. It masterfully blends the tangy punch of salsa verde with tender shredded chicken, hearty white beans, sweet corn, and aromatic spices, all topped with crispy tortilla strips and creamy avocado. Each spoonful offers a perfect harmony of textures and tastes that will warm you up and satisfy your soul. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this soup is a guaranteed winner.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in crafting a rich, colorful, and hearty soup. From the smoky spices to the fresh herbs and creamy toppings, each element enhances the overall flavor and texture of this dish.
- Olive oil: A healthy fat that helps sauté the aromatics and carry the spices’ flavor.
- Small onion, diced: Adds sweetness and depth as it softens during cooking.
- Garlic, minced: Delivers a fragrant and savory kick to the soup base.
- Ground cumin: Brings a warm, earthy tone that complements the salsa verde.
- Dried oregano: Adds subtle herbal notes for complexity.
- Smoked paprika: Imparts a smoky richness that enhances the soup’s heartiness.
- Chicken broth: Forms the flavorful and comforting liquid foundation.
- Salsa verde: This tangy, green sauce is the star, infusing the soup with bright, vibrant flavor.
- White beans (drained and rinsed): Offer creamy texture and protein, making the soup filling.
- Cooked shredded chicken: Provides tender protein that absorbs the soup’s spices beautifully.
- Corn kernels: Sweet bursts of flavor and pops of color come from fresh, frozen, or canned corn.
- Lime juice: Adds fresh acidity to balance and brighten the flavors.
- Salt and pepper: Essential seasonings that enhance and tie all the flavors together.
- Fresh cilantro, chopped: A bright, herbal finish that complements the salsa verde perfectly.
- Crispy tortilla strips: Provide crunch and a classic texture contrast on top.
- Sliced avocado: Adds creamy, cool richness to each spoonful.
- Crumbled queso fresco or shredded cheese: Offers mild, salty creaminess that melts slightly into the soup.
- Sour cream or Greek yogurt: A tangy topping that cools and balances the heat of the spices.
- Additional lime wedges: For extra brightness when serving.
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. Toss in the diced onion and cook for about 3 to 4 minutes until it softens and becomes translucent. This step releases the natural sweetness of the onion, creating a fragrant and flavorful base for your soup.
Step 2: Add Spices and Garlic
Next, stir in the minced garlic, ground cumin, dried oregano, and smoked paprika. Cook everything together for about a minute. This quick sauté unlocks those beautifully aromatic spices, infusing the oil with smoky, earthy notes that will deeply flavor the soup.
Step 3: Simmer the Soup Base
Now, pour in the chicken broth and salsa verde. Stir gently to combine all those wonderful ingredients, then bring the mixture to a gentle simmer. The salsa verde is the secret ingredient here, providing that punchy, tangy brightness that makes this soup so unforgettable.
Step 4: Add Main Ingredients
It’s time to add the white beans, shredded chicken, and corn kernels. Stir everything together and let it simmer for 10 to 15 minutes. This allows the flavors to meld beautifully while keeping the chicken tender and the beans creamy.
Step 5: Season and Finish
Finally, stir in the fresh lime juice and chopped cilantro. Season with salt and pepper to taste. The lime juice adds a fresh, zesty note, while the cilantro brings a vibrant herbal kick. This combination lifts the soup and rounds out its rich and layered flavor profile.
Step 6: Serve and Garnish
Once cooked to perfection, ladle the soup into bowls and top it generously with crispy tortilla strips, sliced avocado, crumbled queso fresco or shredded cheese, and a dollop of sour cream or Greek yogurt. The toppings bring textural contrast, creaminess, and a touch of indulgence to every bite.
How to Serve Flavorful Salsa Verde Tortilla Soup Recipe
Garnishes
Garnishes are what make this soup truly outstanding. Crisp tortilla strips add satisfying crunch, while creamy slices of avocado cool down the zesty broth. A sprinkle of crumbled queso fresco or shredded cheese adds just the right amount of melty, salty indulgence, and a dollop of sour cream or Greek yogurt lends creaminess and tang. Don’t forget a squeeze of fresh lime to brighten every spoonful just before eating.
Side Dishes
A warm bowl of this soup pairs wonderfully with simple sides that complement without overpowering. Consider fresh, lightly dressed green salads, warm cornbread, or a basket of soft, buttery dinner rolls. These sides help make your meal feel complete and satisfying, elevating your dinner experience at home.
Creative Ways to Present
For a festive touch, serve the soup in rustic bowls and let everyone build their own toppings bar. Offer extra tortilla strips, chopped cilantro, diced jalapeños for heat, and lime wedges on the side. You can also serve it in mini soup bowls for a party appetizer or alongside a vibrant Mexican street corn salad for a colorful, lively meal.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain the fresh flavors and prevent it from absorbing other odors. When ready to eat, simply reheat gently on the stove.
Freezing
You can freeze this soup for up to 2 months, making it a great option for meal prep. Be sure to cool it completely before transferring to freezer-safe containers. Avoid freezing the garnishes; add fresh toppings after reheating for the best texture and flavor.
Reheating
Reheat the soup slowly over medium-low heat, stirring occasionally until warmed through. Add a splash of broth or water if it thickens too much. Once hot, top with fresh garnishes for that perfect finishing touch.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans or roasted vegetables for heartiness.
What type of salsa verde works best?
Fresh or store-bought salsa verde made from tomatillos works beautifully here. It should have a tangy, slightly spicy flavor that complements the spices in the soup.
Can I use leftover cooked chicken?
Yes, leftover cooked chicken is perfect for this recipe. It makes the preparation even quicker and ensures tender, flavorful protein in every bite.
What can I substitute for queso fresco?
If you don’t have queso fresco, mild crumbled feta or shredded Monterey Jack are great alternatives that melt well and add a creamy touch.
Is this soup spicy?
The heat level depends on the salsa verde you use. If you prefer less spice, choose a mild salsa verde or reduce the amount, then adjust to taste with additional toppings like sour cream.
Final Thoughts
Warm, comforting, and packed with vibrant flavors, this Flavorful Salsa Verde Tortilla Soup Recipe is a fantastic addition to your recipe collection. It’s easy to prepare, a crowd-pleaser, and endlessly adaptable. I can’t wait for you to make this soup at home and enjoy it as much as I do. Trust me, once you’ve tasted that bright, rich broth with crunchy tortillas and creamy avocado, it will become a go-to favorite for every season.
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 hearty and zesty Mexican-inspired dish perfect for a quick weeknight dinner. Combining tender shredded chicken, white beans, and fresh corn with tangy salsa verde and aromatic spices, this soup simmers to meld vibrant flavors. Topped with crispy tortilla strips, creamy avocado, crumbly queso fresco, and a dollop of sour cream, it offers a comforting and satisfying meal packed with texture and taste.
Ingredients
Sauté Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
Soup
- 4 cups chicken broth
- 1 1/2 cups salsa verde
- 1 (15-ounce) can white beans, drained and rinsed
- 2 cups cooked shredded chicken
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
Toppings
- 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 the diced onion and cook for 3-4 minutes until softened and translucent, setting the flavorful base for the soup.
- Add Spices: Stir in minced garlic, ground cumin, dried oregano, and smoked paprika. Cook for another minute until the spices are fragrant, enhancing the aroma of the soup.
- 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: Add the drained and rinsed white beans, shredded cooked chicken, and corn kernels to the pot. Allow the soup to simmer for 10-15 minutes so the flavors meld beautifully.
- Season and Finish: Stir in the lime juice, then season the soup with salt and pepper to taste. Finally, mix in the chopped fresh cilantro for a fresh herbal note.
- 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 for extra zest.
Notes
- Use fresh or frozen corn as per availability; canned corn should be drained.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken or replace with extra beans.
- Adjust the amount of salsa verde to control the heat and tanginess of the soup.
- Crispy tortilla strips can be homemade by cutting corn tortillas into strips and frying or baking until crisp.
- Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop or microwave.
