When the cold weather sets in or when you need a quick and satisfying dinner, there’s nothing quite like a bowl of Salsa Verde Tortilla Soup. This soup is a true crowd-pleaser, with its vibrant flavors and hearty ingredients. A delicious fusion of tender shredded chicken, tangy salsa verde, and a fragrant blend of spices come together in a savory broth, topped with crispy tortilla strips and fresh garnishes. Whether you’re hosting a cozy dinner, meal prepping for the week, or just craving comfort food, this soup ticks all the boxes for a healthy, flavorful, and easy weeknight meal.
Why You’ll Love This Recipe
There are countless reasons why you’ll love this Salsa Verde Tortilla Soup. First, it’s easy to make, taking just under 40 minutes from start to finish—perfect for busy families or anyone craving a quick comfort meal after a hectic day. The balance of bold and fresh flavors makes every spoonful exciting, with the salsa verde adding just the right amount of tang to brighten up the savory broth. And, let’s not forget the crispy tortilla strips! The crunchy topping brings a delightful texture that perfectly complements the richness of the soup.
What makes this recipe even better is its versatility. You can customize it based on your preferences or what’s in your pantry. Whether you want to kick up the heat or keep it mild, add extra veggies, or make it vegetarian, this soup adapts to your needs. Plus, it’s a great dish to serve for family gatherings, busy weeknights, or even meal prepping for the week ahead.
What Makes This Recipe Special?
This Salsa Verde Tortilla Soup is a flavorful twist on the classic tortilla soup. The magic of this recipe lies in the bright, zesty salsa verde, which is made from tomatillos, garlic, and green chiles. When combined with the rich broth, it gives the soup a tangy flavor that stands out among other soups. The addition of freshly squeezed lime juice at the end really brings the soup to life and adds a refreshing punch that makes it feel light, even though it’s hearty.
Not only does this soup bring bold flavors, but it also has the perfect texture. The combination of shredded chicken and the optional addition of beans gives it a satisfying protein boost, while the crispy tortilla strips provide the crunch factor that’s essential in any great tortilla soup. It’s a balanced dish that delivers on comfort, nutrition, and flavor.
Ingredients
For the Soup:
- Olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño or green chili (optional, for heat)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 cup salsa verde (jarred or homemade)
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 lb cooked shredded chicken (rotisserie or leftover)
- 1 can white beans or black beans (optional for added fiber)
- 1 cup corn kernels (fresh, frozen, or canned)
- Fresh lime juice (to taste)
- Salt and pepper to taste
For the Tortilla Strips:
- 6 corn tortillas, cut into thin strips
- Olive oil or cooking spray
- Salt (for seasoning)
Toppings (optional but highly recommended):
- Avocado slices
- Fresh cilantro
- Crumbled queso fresco or shredded cheese
- Sour cream or Greek yogurt
- Lime wedges
- Hot sauce
How to Make It Step-by-Step
- Make the Tortilla Strips:
Preheat the oven to 400°F (200°C). Toss the tortilla strips in olive oil and spread them out on a baking sheet. Bake for 8-10 minutes, flipping them once, until they turn golden and crispy. Set aside. - Start the Soup:
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and jalapeño (if using) and cook for another 1-2 minutes until fragrant. - Season and Build the Broth:
Stir in the cumin and ground coriander, allowing the spices to bloom and release their flavors. Pour in the salsa verde and mix it well with the onions and garlic. Then add the chicken broth and bring it to a simmer. - Add Protein and Veggies:
Stir in the shredded chicken, beans (if using), and corn. Let the soup simmer for 10-15 minutes to allow the flavors to meld together. Season with salt, pepper, and a squeeze of fresh lime juice to taste. - Serve:
Ladle the soup into bowls and top with the crispy tortilla strips, avocado slices, chopped cilantro, and any other toppings you desire. Serve with lime wedges on the side for a burst of freshness.
Tips for Best Results
- Use Rotisserie Chicken: One of the easiest ways to cut down on prep time is by using rotisserie chicken. It’s flavorful and already cooked, making it a great shortcut. You can also use leftover chicken if you have it on hand.
- Customizable Spice Level: If you like a little more heat, throw in some chopped jalapeños, extra hot sauce, or even a chipotle pepper for a smoky kick.
- Make It Heartier: For a more filling version of this soup, stir in some cooked rice, quinoa, or even a handful of tortilla chips during the simmering process. This will make the soup thicker and add an extra dimension to its texture.
Ingredient Substitutions & Variations
- Beans: You can skip the beans entirely or substitute them with black beans, pinto beans, or even chickpeas for added protein and fiber.
- Vegetables: Add extra veggies like zucchini, bell peppers, or spinach to make the soup even more nutritious. You can throw them in when the soup is simmering to give them a little time to cook through.
- Vegetarian Version: For a meatless version, simply omit the chicken and substitute with more beans or veggies. You can also use vegetable broth to replace the chicken broth, ensuring a flavorful base.
- Tortilla Strips: If you’re looking to save time, use store-bought tortilla chips as a quick substitute for the crispy tortilla strips.
Serving Suggestions
- Perfect Sides: Pair this soup with a side of crispy cornbread, a fresh green salad, or cheesy quesadillas for a complete meal. The creamy texture of the soup combined with the crunch of tortilla strips makes it a satisfying dish on its own, but adding a side salad or bread will make it even more filling.
- Drinks to Pair: To balance the bold flavors of the soup, pair it with a light, crisp drink like a cold Mexican lager, a refreshing iced tea, or even a glass of chilled white wine like Sauvignon Blanc.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: A citrusy iced tea or a crisp pale ale is perfect for balancing the zesty flavors of this soup. A chilled margarita could also complement the lime and spice beautifully, if you’re looking to make this a true fiesta.
- Sides: Serve with tortilla chips, fresh guacamole, or a simple side salad with a light vinaigrette. For an extra indulgence, try pairing with cheesy quesadillas for a Tex-Mex treat.
How to Store and Reheat Leftovers
- Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Be sure to store the crispy tortilla strips separately to maintain their crunch.
- Reheating: To reheat the soup, simply warm it on the stovetop over medium heat, stirring occasionally. If the soup thickens too much, add a little extra chicken broth or water to reach your desired consistency. You can also reheat it in the microwave for 2-3 minutes, stirring halfway through.
- Freezing: If you have a large batch and want to freeze it for later, store the soup in freezer-safe containers without the tortilla strips. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead and Freezer Tips
- Make-Ahead: You can prepare the soup a day or two ahead of time. It actually tastes even better the next day when the flavors have had more time to meld. Just reheat it gently and add fresh tortilla strips before serving.
- Freezing: For longer storage, freeze the soup (without the toppings and tortilla strips) for up to 2 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge and reheat it on the stovetop.
Common Mistakes to Avoid
- Overcooking the Tortilla Strips: Keep an eye on the tortilla strips while they’re baking or frying. Overcooking them will make them too crunchy, and they won’t be as pleasant to bite into. A light golden color is perfect!
- Not Adjusting the Spice Level: Salsa verde can vary in spice depending on the brand or homemade recipe you use. Taste the soup as it simmers and adjust the seasoning by adding more heat if desired (think extra jalapeños or hot sauce).
- Skipping the Lime: Don’t skip the fresh lime juice at the end! It really adds that bright, zesty punch that makes the soup shine. Add it just before serving to preserve its freshness.
Frequently Asked Questions (FAQ)
- What is Salsa Verde?
Salsa verde is a green sauce made with tomatillos, garlic, cilantro, and green chiles. It’s tangy, slightly spicy, and packed with flavor, making it the perfect base for this soup. - Can I make this soup in a slow cooker?
Yes, you can! Combine all the ingredients except the tortilla strips and toppings in a slow cooker and cook on low for 4-6 hours. Add the crispy tortilla strips just before serving. - How can I make this soup spicier?
If you like it hot, throw in some extra chopped jalapeños, chipotle peppers, or a splash of your favorite hot sauce.
Cooking Tools You’ll Need
- Large pot or Dutch oven
- Skillet (for frying tortilla strips)
- Baking sheet (for crispy tortilla strips)
- Knife and cutting board
- Ladle for serving
If you’re looking for a quick, flavorful, and easy-to-make meal that’ll leave everyone asking for seconds, Salsa Verde Tortilla Soup is your go-to recipe. Full of fresh ingredients, comforting flavors, and just the right amount of spice, this soup is perfect for a cozy night in or a crowd-pleasing dinner. And don’t forget—if you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Creamy Crab and Shrimp Seafood Bisque
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 lb lump crab meat, drained
- 4 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 2 stalks celery, finely diced
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 3 cups seafood or chicken stock
- 1 cup heavy cream
- 1/4 cup brandy, optional
- 1 tsp Old Bay seasoning
- 1/2 tsp paprika
- to taste salt and pepper
- 1/4 cup fresh parsley, chopped
- 1 lemon wedges, for garnish
Instructions
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove from heat, chop into bite-sized pieces, and set aside.
- If your crab meat is not prepped, gently pick through it to remove any shell fragments. Set aside.
- In a large pot, melt the remaining 2 tablespoons of butter over medium heat. Add chopped onion, garlic, carrot, and celery, and sauté for about 5 minutes, until the vegetables are tender.
- Sprinkle the flour over the vegetables, stirring constantly for about 2 minutes to form a roux.
- Slowly add the white wine to deglaze the pot, stirring continuously. Add the seafood or chicken stock, and bring the mixture to a simmer for about 15 minutes.
- Using an immersion blender, blend the bisque until smooth. Alternatively, transfer the mixture to a regular blender in batches, and then return it to the pot.
- Stir in the heavy cream and brandy, if using. Bring to a gentle simmer.
- Add the cooked shrimp and crab meat, Old Bay seasoning, paprika, salt, and pepper. Simmer for 5 minutes to heat through, making sure the seafood doesn’t overcook.
- Taste and adjust the seasoning if necessary. Serve the bisque in bowls, garnished with fresh parsley, lemon wedges, and extra seafood if desired.