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Salsa Verde Tortilla Soup

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Salsa Verde Tortilla Soup is a zesty and comforting twist on traditional tortilla soup, made with tangy salsa verde, shredded chicken, and crispy tortilla strips. It’s a quick, flavor-packed meal perfect for weeknights or cozy weekends.

Ingredients

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  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 (16 oz) jar salsa verde
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 1 (15 oz) can white beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • Juice of 1 lime
  • Salt and pepper, to taste
  • For serving: crispy tortilla strips, avocado, cilantro, shredded cheese, sour cream, lime wedges

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes.
  2. Stir in garlic, cumin, and chili powder. Cook for 1 minute until fragrant.
  3. Add salsa verde and chicken broth. Bring to a simmer.
  4. Add shredded chicken, beans, and corn. Simmer for 10–15 minutes to blend flavors.
  5. Stir in lime juice and season with salt and pepper to taste.
  6. Ladle soup into bowls and top with tortilla strips, avocado, cheese, cilantro, sour cream, and a squeeze of lime as desired.

Notes

  • Use rotisserie chicken for faster prep.
  • Add jalapeño for extra spice if desired.
  • Vegetarian version: omit chicken and use vegetable broth and extra beans.
  • Tortilla strips can be made by baking sliced corn tortillas at 375°F until crisp.

Nutrition

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