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Salsa Verde Tortilla Soup Recipe

  • Author: Sally Thompson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

Warm, bold, and irresistibly comforting, this Salsa Verde Tortilla Soup is a tangy twist on a Mexican classic that makes the perfect quick dinner or healthy lunch idea. With roasted tomatillos and jalapeños blended into a zingy salsa verde, this easy recipe combines fresh flavors with the satisfying heartiness of tender chicken (or your favorite plant-based protein). It’s the kind of dish that brightens your table and comforts your soul, layered with crispy tortilla strips, creamy avocado, and a sprinkle of cheese or herbs. Whether you’re on the hunt for cozy dinner ideas or easy meal prep options, this soup delivers big flavor with minimal fuss.

Ingredients

Scale

For the Soup Base:

  • 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

For the Tortilla Strips:

  • 6 corn tortillas, sliced into thin strips
  • 1–2 tablespoons olive oil
  • Salt, to taste

For Toppings (Optional):

  • 1 avocado, diced
  • ¼ cup chopped white onion
  • Fresh cilantro, chopped
  • Queso fresco or shredded cheese
  • Lime wedges
  • Sour cream or crema

Instructions

  1. Preheat oven to 425°F (220°C). Place halved tomatillos and jalapeños cut-side down on a baking sheet. Roast for 12–15 minutes until slightly charred.
  2. Blend roasted vegetables with cilantro, a pinch of salt, and a splash of broth until smooth.
  3. In a large pot, heat olive oil over medium. Sauté diced onion until soft (4–5 min), then add garlic and cook for 30 seconds.
  4. Add blended salsa verde to the pot, followed by the broth, cumin, and shredded chicken. Season with salt and pepper.
  5. Bring to a boil, reduce heat, and simmer uncovered for 15–20 minutes. Add lime juice at the end.
  6. Meanwhile, toss tortilla strips in olive oil and salt. Bake at 400°F (205°C) for 8–10 minutes or fry until crispy.
  7. Serve hot soup topped with tortilla strips, avocado, onion, cilantro, cheese, or your favorite garnishes.

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Find it online: https://sallymeals.com/salsa-verde-tortilla-soup-recipe/