Description

This Salsa Verde Tortilla Soup is your next go-to for an easy dinner or satisfying lunch that warms from the inside out. Made with zesty tomatillo salsa verde, tender black beans, corn, and the option of shredded chicken, it delivers bold Mexican flavors in every bite. The vibrant broth is both comforting and energizing, topped with crunchy tortilla strips, creamy avocado, and fresh cilantro to create an irresistible bowl. Whether you’re looking for quick dinner ideas, cozy food ideas, or a healthy snack alternative, this soup checks all the boxes. Perfect for busy weeknights, meal prep, or when you just need a flavorful escape!

Ingredients

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

1 (15 oz) can black beans, drained and rinsed

1 cup corn kernels

2 cups shredded rotisserie chicken (optional)

Juice of 1 lime

Salt and pepper, to taste

6 corn tortillas, sliced into strips and 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

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft, about 4–5 minutes.
Stir in garlic, cumin, and chili powder. Cook for 1 more minute.
Pour in the broth and salsa verde. Bring to a boil, then reduce to a simmer for 10 minutes.
Add black beans and corn. Simmer for another 5–7 minutes.
Stir in shredded chicken (if using) and lime juice. Season with salt and pepper.
Toast or fry tortilla strips until golden and crisp.
Serve soup hot with tortilla strips, avocado, cilantro, onion, and any desired toppings.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner