Salsa Verde Tortilla Soup Recipe

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A warm bowl of Salsa Verde Tortilla Soup is like a comforting hug on a chilly day. With its rich and tangy tomatillo base, this Mexican-inspired soup delivers the perfect balance of zesty heat and soothing savoriness. The broth is infused with roasted green chilies, garlic, and spices that meld into something truly irresistible. Topped with creamy avocado, fresh cilantro, and crunchy tortilla strips, every spoonful is a texture-packed delight.

Whether you’re looking for a satisfying lunch or a cozy dinner idea, this soup is an easy recipe you’ll turn to again and again. It’s hearty without being heavy, bold in flavor yet simple to make. Plus, it’s naturally gluten-free and can be easily adapted to be vegetarian or vegan. This dish doesn’t just feed the stomach—it lifts the spirit.

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Ingredients for this Salsa Verde Tortilla Soup Recipe

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups low-sodium chicken or vegetable broth
• 1 ½ cups salsa verde (store-bought or homemade)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 cups shredded rotisserie chicken (optional)
• Juice of 1 lime
• Salt and pepper, to taste
• 6 corn tortillas, sliced into strips and lightly toasted or fried
• 1 avocado, diced
• ¼ cup chopped fresh cilantro
• ¼ cup diced white onion
• Optional toppings: sour cream, shredded cheese, jalapeño slices, hot sauce

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Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 4–5 minutes. Stir in the minced garlic, cumin, and chili powder, and sauté for another minute until fragrant.

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Step 2: Build the Broth

Pour in the chicken or vegetable broth and stir in the salsa verde. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 10 minutes. This allows the flavors to blend and deepen.

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Step 3: Add the Beans and Corn

Stir in the black beans and corn. If you’re using frozen corn, let it cook for a few extra minutes. Simmer everything together for another 5–7 minutes to warm through.

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Step 4: Add Chicken (Optional) and Lime Juice

If you’re using shredded rotisserie chicken, stir it into the soup now and let it heat through for about 3–4 minutes. Finish the broth by adding fresh lime juice, and season with salt and pepper to taste.

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Step 5: Prepare Tortilla Strips

While the soup simmers, slice the corn tortillas into thin strips. Lightly toast them in a skillet with a touch of oil, or bake at 375°F (190°C) for 10 minutes until crispy. Alternatively, fry them for extra crunch.

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Step 6: Assemble and Serve

Ladle the hot soup into bowls. Top generously with crispy tortilla strips, diced avocado, chopped cilantro, and onion. Add any other toppings you love—like a dollop of sour cream, grated cheese, or spicy jalapeños.

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Estimated Nutrition

(Per serving; approximate, based on a 6-serving yield without additional toppings)

• Calories: 260
• Protein: 17g
• Fat: 11g
• Carbohydrates: 24g
• Fiber: 6g
• Sugars: 3g
• Sodium: 580mg

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Frequently Asked Questions

What is salsa verde, and can I make it at home?

Salsa verde is a green sauce made from tomatillos, green chilies, garlic, onion, and cilantro. You can absolutely make it fresh at home or use a good-quality store-bought version for convenience.

Can I make this soup vegetarian or vegan?

Yes! Use vegetable broth instead of chicken broth and skip the chicken or replace it with tofu, chickpeas, or extra beans for protein.

What can I use instead of black beans?

Pinto beans or white beans work great as substitutes if you don’t have black beans on hand.

Can I use flour tortillas instead of corn?

Corn tortillas are traditional and provide better texture when toasted. Flour tortillas tend to get gummy, so they’re not recommended for this recipe.

Is this soup spicy?

It depends on your salsa verde. Some are mild while others pack heat. Choose a salsa that fits your spice preference or add jalapeños for extra kick.

How can I thicken the soup?

Let it simmer uncovered a bit longer, or blend a small portion and stir it back into the pot. Adding mashed beans can also help.

Can I prepare this in a slow cooker?

Yes! Add all ingredients (except toppings and tortillas) to a slow cooker and cook on low for 4–6 hours. Add lime juice before serving and top as desired.

What should I serve with this soup?

It’s great on its own, but pairs well with a side of Mexican rice, a fresh salad, or cheese quesadillas.

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