If you are craving a soup that bursts with vibrant flavors and comforts like a warm hug, the Salsa Verde Tortilla Soup Recipe is your new best friend in the kitchen. This dish brings together zesty salsa verde, hearty vegetables, and optional shredded chicken for a rich, satisfying bowl full of textures and bold taste. It’s simple yet exciting to make, perfect for those cozy dinners when you want something deliciously wholesome without complicating your evening. The crunch of tortilla chips paired with fresh toppings makes each spoonful a delightful experience you’ll want to repeat again and again.
Ingredients You’ll Need
What’s amazing about the ingredients in this recipe is that each one plays a big role in building the layers of flavor and texture that make this soup unforgettable. From buttery sautéed vegetables to the bright punch of salsa verde, every component is essential to its soul.
- 4 tablespoons salted butter: Adds a rich, creamy base that enhances the flavor of the sautéed vegetables.
- 1 yellow onion, chopped: Provides sweetness and depth once softened.
- 1 cup chopped carrots: Contributes natural sweetness and a subtle crunch.
- 1/2 cup chopped celery: Offers a mild earthiness and crisp texture.
- 2 cloves garlic, chopped: Brings aromatic warmth that lifts the entire soup.
- 1 tablespoon taco seasoning: A flavorful spice blend that infuses the soup with Mexican-inspired zing.
- Salt and black pepper: Essential for balancing and enhancing all ingredients.
- 2 russet potatoes, cubed: Adds heartiness and a creamy texture when cooked through.
- 3-4 cups broth: The liquid base that ties all the flavors together beautifully.
- 2 cups chunky red salsa: Offers a vibrant, tangy tomato flavor and some texture.
- 2 cups salsa verde: Delivers a lively, bright, and slightly tangy component that defines this recipe.
- 1/4 cup hot sauce: Brings heat to awaken your palate (adjust to taste).
- 1-2 cups shredded chicken (optional): Adds protein and makes the soup extra comforting.
- 1/2 cup fresh cilantro, chopped: Provides a fresh, herbaceous finish.
- Yogurt, shredded cheddar, avocado, limes, green onions: Perfect toppings to add creaminess, zest, and crunch.
- Tortilla chips: For that irresistible crispy garnish that’s a must-have with this soup.
How to Make Salsa Verde Tortilla Soup Recipe
Step 1: Sauté the Vegetables
Begin by melting the salted butter in a large soup pot over medium heat. Toss in the chopped onion, carrots, celery, and garlic, and cook these together for about five minutes until they soften and release their wonderful fragrance. This step builds the foundation of flavor and aroma that will carry through your entire soup.
Step 2: Season and Simmer the Potatoes
Sprinkle in the taco seasoning along with salt and black pepper to taste. Pour in the broth and add the cubed potatoes. Bring this mixture to a gentle simmer, letting the potatoes cook until they become tender (about 10 minutes). This creates a hearty base that fills and satisfies.
Step 3: Blend in the Salsas and Heat
Stir in the chunky red salsa, salsa verde, and hot sauce. These bold flavors come together to give the soup its distinct character and trusty spice level. If you’re adding shredded chicken, now is the time to fold it in, allowing it to warm through and soak up all the delicious tastes.
Step 4: Add Fresh Cilantro and Serve
Finish by mixing in fresh chopped cilantro for a bright burst of freshness. The soup is ready to be ladled into bowls, setting the stage for all the fun toppings that will make each spoonful memorable.
How to Serve Salsa Verde Tortilla Soup Recipe
Garnishes
Nothing takes this soup from great to unforgettable like the right garnishes. Dollops of creamy yogurt or sour cream mellow the heat beautifully, while shredded cheddar adds a gooey, cheesy delight. Fresh avocado slices bring buttery richness, and a sprinkle of green onions adds a lovely crisp bite. Don’t forget a squeeze of lime to brighten everything up and a handful of crunchy tortilla chips for texture contrast.
Side Dishes
This soup can stand tall on its own, but pairing it with warm corn tortillas or a simple Mexican street corn salad makes your meal even more special. A light, fresh side salad with a citrus vinaigrette can provide a refreshing balance to the soup’s comforting warmth.
Creative Ways to Present
Serve this soup in rustic bowls to showcase its vibrant color palette. Layer tortilla chips on the sides for dipping, or arrange various toppings in small bowls, letting everyone customize their own bowls with yogurt, cheese, avocado, cilantro, and lime wedges. This interactive presentation encourages fun, communal dining vibes.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your salsa verde tortilla soup into airtight containers and keep it in the refrigerator. It will stay fresh and flavorful for up to 3 days, making for easy, healthy next-day meals that warm the soul just as well.
Freezing
This soup freezes beautifully, especially if you skip the avocado and fresh toppings until serving. Store in freezer-safe containers for up to 2 months. Just be sure to thaw it overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
Reheat your soup gently on the stove over medium heat, stirring occasionally to ensure even warming and prevent sticking. Adding a splash of broth or water can help if the soup thickens too much. Top with fresh garnishes after reheating for the full experience.
FAQs
Can I make the Salsa Verde Tortilla Soup Recipe vegetarian?
Absolutely! Simply omit the shredded chicken and use vegetable broth instead of chicken broth for a delicious vegetarian version that is just as satisfying and flavorful.
How spicy is this soup?
The heat level depends on the hot sauce you select and how much you add. You can easily adjust the spice to your liking, from mild to fiery, by increasing or decreasing the hot sauce quantity.
What can I use instead of salsa verde?
If salsa verde is hard to find, tomatillo salsa from the store or homemade tomatillo sauce can work well to keep that bright, tangy flavor at the heart of the soup.
Can I prepare this soup in a slow cooker?
Yes, after sautéing your vegetables, transfer everything into your slow cooker and cook on low for 4-6 hours or on high for 2-3 hours until potatoes are tender and flavors meld beautifully.
How do I make this soup gluten-free?
Most ingredients are naturally gluten-free, just ensure your taco seasoning and broth don’t contain gluten additives. Always check labels to be certain.
Final Thoughts
This Salsa Verde Tortilla Soup Recipe is truly a standout for any meal because it is bursting with flavor, super comforting, and totally customizable. It’s the kind of recipe you’ll want to share with friends and family, and one that suits busy weeknights or lazy weekends alike. So grab your ingredients and get ready to enjoy one of the tastiest, coziest bowls of soup you’ve ever made. You’re going to love it.
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Salsa Verde Tortilla Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A flavorful and comforting Salsa Verde Tortilla Soup combining hearty vegetables, tender potatoes, and a spicy blend of red salsa, salsa verde, and hot sauce, optionally enhanced with shredded chicken. Served with crunchy tortilla chips and fresh toppings for a satisfying meal.
Ingredients
Soup Base
- 4 tablespoons salted butter
- 1 yellow onion, chopped
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 2 cloves garlic, chopped
- 1 tablespoon taco seasoning
- Salt and black pepper, to taste
- 2 russet potatoes, cubed
- 3–4 cups broth (chicken or vegetable)
- 2 cups chunky red salsa
- 2 cups salsa verde
- 1/4 cup hot sauce
- 1–2 cups shredded chicken (optional)
- 1/2 cup fresh cilantro, chopped
Toppings
- Yogurt (for serving)
- Shredded cheddar cheese (for serving)
- Avocado slices (for serving)
- Lots of limes (for serving)
- Green onions (for serving)
- Tortilla chips (for serving)
Instructions
- Sauté Vegetables: In a large soup pot over medium heat, melt the butter and cook the chopped onion, carrots, celery, and garlic together for about 5 minutes until fragrant and softened.
- Season and Add Broth: Stir in the taco seasoning and season with salt and black pepper to taste. Pour in 3 to 4 cups of broth and add the cubed russet potatoes.
- Simmer Potatoes: Bring the mixture to a simmer and cook for approximately 10 minutes until the potatoes are tender.
- Add Salsas and Hot Sauce: Mix in the chunky red salsa, salsa verde, and hot sauce, stirring well.
- Incorporate Chicken and Cilantro: If using, stir in the shredded chicken and then add the chopped fresh cilantro for brightness.
- Serve with Toppings: Ladle the soup into bowls, top with crunchy tortilla chips, and finish with dollops of yogurt, shredded cheddar cheese, avocado slices, green onions, additional cilantro, and a squeeze of lime juice for garnish. Enjoy warm!
Notes
- You can adjust the amount of hot sauce to control the spice level.
- For a vegetarian version, omit the chicken and use vegetable broth.
- Leftover soup can be refrigerated for up to 3 days and reheated on the stovetop.
- Adding a squeeze of fresh lime juice just before serving enhances the flavors.
- Use gluten-free tortilla chips to make the dish gluten-free if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
