Salsa Verde Tortilla Soup Recipe

Craving something comforting, flavorful, and packed with a little kick? Then this Salsa Verde Tortilla Soup is exactly what you need! It’s like the perfect blend of rich, savory broth, tangy salsa verde, and crispy tortilla strips. Every spoonful is a little burst of Mexican-inspired goodness that warms you from the inside out. Whether you’re having it for lunch, dinner, or as a cozy starter to a meal, trust me—you’re going to fall in love with this soup. It’s hearty, satisfying, and the perfect balance of spicy and savory.

Why You’ll Love Salsa Verde Tortilla Soup

Bold and Flavorful: The tangy, zesty salsa verde adds a ton of flavor without being too spicy, while the broth base makes the soup feel rich and comforting. It’s packed with all the flavors you crave!

Quick and Easy: This recipe comes together in no time and requires only a handful of simple ingredients. Even on the busiest days, you can have a warm, delicious meal ready in 30 minutes or less.

Customizable: You can tweak the toppings or add extra ingredients like beans, corn, or shredded cheese to make it your own. It’s perfect for adapting to your taste!

Satisfying Yet Light: It’s a lighter option than most hearty soups, but still filling enough to be a complete meal thanks to the protein from the chicken and the satisfying crunch of the tortilla strips.

Perfect for Meal Prep: Make a big batch and store it in the fridge for easy lunches or dinners all week long!

Ingredients

Here’s everything you’ll need to make this vibrant, delicious soup:

• Chicken Breasts (or thighs): The protein base for this soup. Chicken breasts cook quickly and absorb all the delicious flavors.
• Salsa Verde: The key ingredient for flavor, bringing that bright tang and a little heat to the soup.
• Onion: Adds savory depth to the broth and complements the salsa verde.
• Garlic: Freshly minced to bring a rich, aromatic flavor.
• Chicken Broth: The base of the soup. It’s light but flavorful and lets the salsa verde shine.
• Corn Tortillas: These will be cut into strips and fried to make crispy tortilla strips, the perfect topping for the soup.
• Olive Oil: For frying the tortilla strips and sautéing the onions and garlic.
• Cumin: Adds a warm, earthy flavor to the soup.
• Chili Powder: A mild spice that enhances the flavor of the salsa verde and gives the soup a comforting warmth.
• Lime Juice: A squeeze of fresh lime juice at the end brightens everything up.
• Cilantro: Fresh cilantro adds a burst of herbaceous freshness to garnish.
• Salt and Pepper: To taste.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to make this cozy bowl of goodness? Let’s get started:

Step 1: Cook the Chicken

In a large pot, heat a tablespoon of olive oil over medium heat. Season the chicken breasts with salt, pepper, cumin, and chili powder. Cook the chicken for about 5-7 minutes per side until fully cooked through. Once cooked, remove the chicken from the pot and set it aside to cool slightly. Then, shred the chicken using two forks.

Step 2: Sauté the Aromatics

In the same pot, add another tablespoon of olive oil. Sauté the chopped onion and minced garlic until the onion is soft and translucent, about 3-4 minutes.

Step 3: Make the Soup Base

Add the salsa verde and chicken broth to the pot, stirring to combine. Bring the soup to a simmer and cook for about 10 minutes to allow the flavors to meld together.

Step 4: Fry the Tortilla Strips

While the soup is simmering, heat a little olive oil in a skillet over medium heat. Cut the corn tortillas into strips and fry them in batches until crispy and golden. Once done, remove the tortilla strips and place them on a paper towel-lined plate to drain any excess oil.

Step 5: Assemble the Soup

Add the shredded chicken back into the soup and stir. Taste and adjust the seasoning with salt, pepper, or extra lime juice as desired. Simmer for a few more minutes to ensure everything is heated through.

Step 6: Serve and Enjoy!

Ladle the soup into bowls, then top with the crispy tortilla strips, fresh cilantro, and a squeeze of lime. Serve warm and enjoy every bite of this delicious, comforting soup!

Nutrition Facts

Servings: 4
Calories per serving: 320
Total Fat: 15g
Saturated Fat: 2g
Cholesterol: 55mg
Sodium: 800mg
Total Carbohydrate: 24g
Dietary Fiber: 3g
Sugars: 3g
Protein: 28g
Vitamin A: 10%
Vitamin C: 20%
Calcium: 6%
Iron: 10%

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Salsa Verde Tortilla Soup

With Toppings: Besides the crispy tortilla strips, you can add some of your other favorite toppings such as sour cream, shredded cheese, diced avocado, or a few extra cilantro leaves.

Side Dish Options: Serve with a simple side like cornbread, a fresh salad, or a chunk of crusty bread to dip into the soup.

For Meal Prep: Make a large batch of this soup and store it in the fridge for up to 3 days. The flavors will only get better as it sits! Reheat and top with fresh tortilla strips when you’re ready to enjoy.

Additional Tips

• Make it Vegan: Swap out the chicken for black beans or roasted vegetables, and use vegetable broth instead of chicken broth for a delicious vegan version of this soup.
• Add Heat: Want to make the soup spicier? Add some diced jalapeños to the soup base or sprinkle chili flakes over the top.
• Crunchy Toppings: Try adding some toasted pumpkin seeds or roasted chickpeas for an extra crunch on top of the tortilla strips.
• Creamy Twist: For a creamier soup, stir in a splash of heavy cream or coconut milk just before serving.

FAQ Section

Q1: Can I use store-bought tortilla chips instead of frying tortillas?
A1: Yes! If you’re short on time, store-bought tortilla chips work as a great shortcut. Just add them as a topping when serving.

Q2: Can I freeze this soup?
A2: Yes, this soup freezes beautifully. Just let it cool, then store it in an airtight container in the freezer for up to 3 months. Reheat it on the stove and add the crispy tortilla strips just before serving.

Q3: How do I store leftovers?
A3: Store the leftover soup in an airtight container in the fridge for up to 3 days. Keep the tortilla strips separate to maintain their crunch.

Q4: What if I don’t have salsa verde?
A4: You can substitute with regular salsa or make your own salsa verde using tomatillos, cilantro, and lime. It’ll give a similar flavor profile!

Q5: Can I make the chicken ahead of time?
A5: Yes! You can cook the chicken ahead of time and store it in the fridge for up to 3 days. Just shred it and add it back into the soup when ready.

Q6: Can I add beans to the soup?
A6: Absolutely! Black beans or pinto beans would be a great addition for extra fiber and protein. Just add them when you’re simmering the broth.

Q7: Can I make the soup spicier?
A7: Yes! Add some diced jalapeños, a sprinkle of chili powder, or some hot sauce to the soup base for an extra kick of heat.

Q8: Can I make this soup in a slow cooker?
A8: Yes! Add the sautéed onions, garlic, chicken, salsa verde, and broth to a slow cooker and cook on low for 4-6 hours. Add the tortilla strips and toppings just before serving.

Q9: Is this soup gluten-free?
A9: Yes! Just be sure to check the tortilla label if you’re using store-bought chips or tortillas, as some may contain gluten.

Q10: Can I make this soup vegetarian?
A10: Yes! Use vegetable broth and substitute the chicken with black beans or grilled veggies for a delicious vegetarian version.

Conclusion

This Salsa Verde Tortilla Soup is the perfect cozy dish that combines bold, tangy flavors with a touch of crunch. It’s quick to make, packed with flavor, and customizable to suit your taste. Whether you’re looking for a light meal or a filling dish to warm you up on a chilly day, this soup is sure to hit the spot. So go ahead, give it a try, and enjoy every delicious spoonful of this comforting, flavorful dish!

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