Name: Salsa Verde Tortilla Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, diced; 3 garlic cloves, minced; 1 lb tomatillos, husked and halved; 2 jalapeños, stemmed and halved (seeds removed for less heat); ½ cup fresh cilantro leaves; 4 cups chicken broth (or vegetable broth); 2 cups shredded cooked chicken (or plant-based alternative); 1 teaspoon ground cumin; Salt and pepper to taste; Juice of 1 lime; 6 corn tortillas, sliced into thin strips; 1–2 tablespoons olive oil; Salt, to taste; 1 avocado, diced; ¼ cup chopped white onion; Fresh cilantro, chopped; Queso fresco or shredded cheese; Lime wedges; Sour cream or crema

Bright, bold, and brimming with comfort — Salsa Verde Tortilla Soup is a vibrant twist on traditional tortilla soup, bringing a tangy zest and just the right touch of heat to your table. This cozy Mexican-inspired dish features a green chile-based broth simmered to perfection, filled with tender chunks of chicken (or your favorite plant-based alternative), crispy tortilla strips, and crowned with avocado, onion, and a sprinkle of fresh cilantro.

What makes this soup truly unforgettable is the salsa verde — tangy tomatillos, spicy jalapeños, and fragrant garlic blended into a punchy green sauce that infuses the broth with depth and character. It’s a one-pot wonder that’s not only easy to make but also ideal for weeknight dinners, family meals, or cozy nights when you want something hearty yet fresh.

Why You’ll Love This Salsa Verde Tortilla Soup

Zesty and warming: The salsa verde base adds a zingy freshness that balances beautifully with the rich broth.
Customizable: Whether you’re vegan, vegetarian, or a meat-lover, this soup adapts to your preferences.
Weeknight-friendly: Simple ingredients, one pot, and ready in under an hour.
Topping paradise: Load it up with avocado, cheese, lime, or even sour cream — the choice is yours.
Perfect for leftovers: Like many soups, it tastes even better the next day.

Preparation Phase & Tools to Use for Salsa Verde Tortilla Soup

Before you dive into making this flavorful soup, a little prep goes a long way. Organizing your tools and ingredients not only makes the process smoother but also ensures a better cooking experience.

Essential Tools and Equipment

Large Stockpot or Dutch Oven: This is where all the magic happens. Choose a heavy-bottomed pot that distributes heat evenly to simmer the soup without scorching the bottom.
Blender or Food Processor: You’ll need this for making the vibrant salsa verde from scratch. A high-powered blender helps achieve a silky texture for the tomatillo base.
Chef’s Knife & Cutting Board: Crucial for chopping onions, garlic, cilantro, and slicing avocados or tortillas. A sharp knife ensures clean cuts and speeds up prep time.
Baking Sheet or Skillet (for Tortilla Strips): Whether you bake or fry your tortilla strips, having a designated surface for crisping them is key.
Ladle: Makes serving easy and mess-free. Especially useful when the soup is full of hearty ingredients.
Mixing Bowl: For tossing tortilla strips in oil and seasoning before crisping.

Preparation Tips

Roast your tomatillos and jalapeños before blending — this step deepens their flavor and adds a subtle smokiness to your salsa verde.
Use day-old tortillas if possible; they crisp up better than fresh ones and hold their crunch longer in the soup.
Have your toppings prepped in advance — avocado browns quickly, so slice it last, but dice your onion and chop your cilantro ahead of time to make assembly quick.
Add lime juice at the end for a fresh acidic kick that brightens the soup without overpowering it.
Use rotisserie chicken or pre-cooked shredded chicken to cut your cooking time in half if you’re in a hurry.

Ingredients for This Salsa Verde Tortilla Soup

This ingredient list captures the perfect balance of tang, spice, and comfort. Each component plays a vital role in building the flavor and texture of the dish — from the zesty tomatillos to the crispy tortilla strips.

For the Soup Base:

1 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 pound tomatillos, husked and halved
2 jalapeños, stemmed and halved (remove seeds for less heat)
1/2 cup fresh cilantro leaves
4 cups chicken broth (or vegetable broth for a vegetarian option)
2 cups shredded cooked chicken (or chickpeas or jackfruit for a plant-based version)
1 teaspoon ground cumin
Salt and pepper to taste
Juice of 1 lime

For the Tortilla Strips:

6 corn tortillas, cut into strips
1–2 tablespoons olive oil
Salt, to taste

For Toppings (Optional but Recommended):

1 avocado, diced
1/4 cup chopped white onion
Fresh cilantro, chopped
Queso fresco or shredded cheese (optional)
Lime wedges
Sour cream or Mexican crema (optional)

This combination of ingredients offers both warmth and zest, giving you a comforting yet refreshing soup experience.

Step 1: Make the Salsa Verde

Start by preheating your oven to 425°F (220°C). Place the halved tomatillos and jalapeños cut-side down on a baking sheet. Roast for about 12–15 minutes until they’re soft and slightly charred.

Once roasted, transfer them to a blender along with the fresh cilantro, a pinch of salt, and a splash of broth. Blend until smooth — this will be your flavor-packed salsa verde base.

Step 2: Sauté the Aromatics

In a large stockpot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent (about 4–5 minutes). Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Combine and Simmer

Pour the blended salsa verde into the pot with the sautéed onions and garlic. Stir in the chicken broth, cumin, and cooked shredded chicken (or plant-based alternative). Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 15–20 minutes to allow the flavors to meld. Add lime juice in the final few minutes for a fresh kick.

Step 4: Crisp the Tortilla Strips

While the soup simmers, prepare your tortilla strips. Toss the cut strips in olive oil and a light sprinkle of salt.

Option 1: Bake at 400°F (205°C) for 8–10 minutes, flipping halfway through.
Option 2: Fry in a skillet with a thin layer of oil until golden and crispy. Drain on paper towels.

Step 5: Assemble and Serve

Ladle the hot soup into bowls. Top with crispy tortilla strips, diced avocado, chopped white onion, fresh cilantro, and your favorite add-ons like cheese or sour cream. Serve with lime wedges on the side for a burst of citrus.

This dish is best enjoyed immediately while the tortilla strips are still crunchy and the soup is piping hot.

Notes

Roasting is worth it: Don’t skip roasting the tomatillos and jalapeños — this step deepens their natural sweetness and gives the salsa verde a richer, slightly smoky flavor.
Broth matters: Use high-quality broth (preferably homemade or low-sodium store-bought) for the best flavor foundation.
Make it vegetarian or vegan: Swap the chicken for chickpeas, jackfruit, or even roasted cauliflower, and use vegetable broth.
Spice level control: Adjust heat by adding or removing jalapeño seeds or using milder peppers like poblanos.
Batch-cook the salsa verde: You can double or triple the verde and store leftovers in the fridge for up to a week or freeze it for future meals.
Texture twist: Add corn, black beans, or zucchini to bulk it up and give it more texture and nutrients.
Garnish generously: Don’t skimp on the toppings — they add essential creaminess, crunch, and freshness.

Watch Out for These Mistakes While Cooking

Not charring the vegetables enough: Under-roasting tomatillos or jalapeños leads to a bland salsa. You want a nice char for depth.
Overloading on tortilla strips in the pot: Only add strips just before serving. If they sit too long in the soup, they become soggy.
Skipping seasoning adjustments: Taste as you go. Salsa verde can vary in tanginess and heat, so adjust salt, lime, or spice as needed.
Using raw onions as a garnish without rinsing: If you find raw onions too sharp, soak them in cold water for 10 minutes to mellow them out before topping.
Overcooking chicken: If you’re using raw chicken, don’t boil it aggressively — simmer gently to keep it tender.
Storing avocado in the soup: Avocado browns and gets mushy in leftovers. Always add it fresh when serving.
Using flour tortillas: Corn tortillas hold up better and give the soup its authentic texture and flavor.

What to Serve With Salsa Verde Tortilla Soup?

Salsa Verde Tortilla Soup is a complete meal on its own, but pairing it with the right sides or add-ons can elevate your table and round out the experience. Whether you’re aiming for a cozy weeknight dinner or a casual dinner party, these accompaniments will bring balance, texture, and extra flavor to the meal.

8 Recommendations:

Mexican Street Corn (Elote):
Creamy, smoky, and cheesy, this grilled corn dish is a fantastic side that echoes the soup’s zesty profile.
Cheese Quesadillas:
Simple and melty, these are kid-friendly, dippable, and perfect for scooping up the soup.
Avocado Lime Rice:
A fresh and citrusy side that brings creaminess and brightness without overwhelming the dish.
Chips and Guacamole:
Crunchy tortilla chips with a chunky guacamole make a great pre-soup appetizer or side dish.
Black Bean and Corn Salad:
This chilled salad offers texture contrast and extra protein, with sweet corn balancing the soup’s acidity.
Fresh Pineapple or Mango Salsa:
A sweet-tart counterpoint to the savory soup that refreshes your palate with every bite.
Pickled Red Onions or Jalapeños:
Serve on the side as an optional topping to add a punch of acidity and brightness.
Churros or Cinnamon Sugar Tortilla Chips (for dessert):
Finish the meal with a touch of sweetness — light, crunchy, and perfect with coffee or Mexican hot chocolate.

Storage Instructions

Proper storage keeps your Salsa Verde Tortilla Soup tasting fresh and flavorful for days. Here’s how to make the most of your leftovers:

Refrigeration:
Store the soup (without tortilla strips or fresh toppings) in an airtight container in the refrigerator for up to 4 days.
Keep toppings like avocado, cilantro, and cheese separate to maintain texture and freshness.
Freezing:
This soup freezes very well! Once cooled completely, pour it into freezer-safe containers or resealable freezer bags. Label with the date and freeze for up to 3 months.
Note: Leave out the tortilla strips and fresh toppings before freezing — add those fresh when reheating.
Reheating:
Reheat on the stovetop over medium heat until warmed through, stirring occasionally.
For a quick option, microwave in a microwave-safe bowl in 1-minute increments, stirring in between.
Always garnish freshly after reheating to preserve the soup’s signature contrasts in texture.

Estimated Nutrition

Note: Values are approximate and based on one serving (about 1.5 cups of soup, without optional toppings).

Calories: 280
Protein: 18g
Carbohydrates: 22g
Fiber: 5g
Fat: 13g
Saturated Fat: 2.5g
Cholesterol: 45mg
Sodium: 620mg
Sugar: 5g

For a lower-calorie version, skip cheese and sour cream; for more protein, add extra chicken or beans.

Frequently Asked Questions

1. Can I make Salsa Verde Tortilla Soup vegetarian or vegan?

Absolutely! Simply swap the chicken for chickpeas, black beans, or jackfruit. Use vegetable broth instead of chicken broth, and skip dairy-based toppings or use plant-based alternatives.

2. Can I use store-bought salsa verde instead of making it from scratch?

Yes, store-bought salsa verde works in a pinch. However, homemade gives a fresher, deeper flavor. If using store-bought, choose a high-quality brand and adjust the seasoning as needed.

3. What’s the best way to make it spicier (or milder)?

To increase heat, keep the seeds in your jalapeños or add extra chilies like serranos. For a milder version, remove all seeds and use only one pepper or substitute with green bell pepper.

4. Can I prepare it ahead of time?

Definitely. You can make the soup base up to 2 days in advance and refrigerate. Just reheat and add your toppings fresh when serving.

5. Is this soup gluten-free?

Yes — as long as your broth and toppings are gluten-free and you use corn tortillas, it’s a naturally gluten-free dish.

6. How do I keep tortilla strips crispy?

Always store them separately from the soup and add them just before serving. If they lose their crunch, reheat briefly in the oven or air fryer.

7. Can I use raw chicken in the soup?

You can. Add raw boneless chicken breasts or thighs directly to the simmering soup base and cook until done (internal temp of 165°F/74°C), then shred it and return to the pot.

8. What other toppings work well?

Try radish slices, shredded cabbage, diced tomatoes, or hot sauce for extra layers of flavor and texture.

Conclusion

Salsa Verde Tortilla Soup is everything you want in a meal: cozy, zesty, nourishing, and wildly customizable. It’s a great choice whether you’re feeding a hungry family, meal prepping for the week, or just craving a comforting bowl with a twist. With its punchy salsa verde base, crunchy toppings, and flexible ingredients, this soup brings together ease and bold flavor in every spoonful.