Get ready to fall in love with a bowlful of tangy, zesty comfort that’s as lively as it is satisfying—this Salsa Verde Tortilla Soup is the weeknight hero your kitchen didn’t know it needed! A vibrant blend of roasted tomatillos, tender chicken, and crunchy tortilla strips, this soup is packed with the kind of fresh flavors that bring everyone back for seconds. Whether you’re cozying up on a chilly day or serving friends at your next casual get-together, Salsa Verde Tortilla Soup is about to become your new obsession.

Salsa Verde Tortilla Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Salsa Verde Tortilla Soup is all about letting simple, high-impact ingredients shine. Each one adds a layer of flavor, texture, and eye-catching color, so don’t skip the good stuff!

Tomatillos: Their bright tanginess is the heart and soul of the salsa verde—it’s worth picking the freshest ones!
Jalapeños: Bring the heat and a subtle earthiness; adjust to your heat preference.
Fresh Cilantro: Delivers freshness and that classic herby pop that screams “salsa!”
Onion: Adds a sweet depth and savory backbone to balance the soup.
Garlic Cloves: Offers aromatic intensity in every spoonful.
Chicken Breasts (or thighs): For tender, juicy protein—thighs give a richer flavor, but breasts work beautifully too.
Chicken Broth: This is the flavor amplifier that gives your soup body and soul.
Corn Tortillas: The signature “tortilla” element—homemade tortilla strips totally make this!
Olive Oil: Ensures everything roasts up to golden, caramelized perfection.
Salt and Pepper: Bring all those big flavors together harmoniously.
Lime Juice: A squeeze at the end brightens the whole bowl for that finishing zing.

How to Make Salsa Verde Tortilla Soup

Step 1: Roast the Tomatillos and Jalapeños

Arrange the tomatillos and jalapeños on a baking sheet, drizzle with olive oil, and roast at 425°F until they start to blister and soften, about 15 minutes. This step coaxes out that irresistible smoky-sweet depth and gives your salsa verde its foundational kick.

Step 2: Blend the Salsa Verde

Transfer the roasted tomatillos and jalapeños to a blender along with onion, garlic, and cilantro. Blend until smooth and vibrant green—this is the heart of your Salsa Verde Tortilla Soup, so don’t be shy with the seasoning or the cilantro!

Step 3: Cook the Chicken

In a large soup pot, nestle your chicken breasts or thighs and pour over that gorgeous salsa verde and the chicken broth. Bring everything to a gentle simmer and cook until the chicken is just tender and easy to shred, around 20 minutes. Let the soup soak up all those flavors!

Step 4: Make Crispy Tortilla Strips

While the chicken cooks, cut fresh corn tortillas into strips, brush lightly with olive oil, and bake or fry until golden and crunchy. These make every spoonful of Salsa Verde Tortilla Soup a textural joy—trust me, you’ll want extras for snacking.

Step 5: Shred and Finish

Fish out the cooked chicken, shred it with two forks, and return it to the pot. Simmer for a few more minutes, then finish with a generous squeeze of lime juice. Taste and adjust salt and pepper—you’re building flavor right up to the finish line.

How to Serve Salsa Verde Tortilla Soup

Garnishes

This soup loves all the fresh, crunchy, and creamy garnishes you can throw at it: try sliced radishes, avocado chunks, fresh cilantro, diced red onion, and a sprinkle of cotija or shredded cheddar cheese. Don’t forget more crispy tortilla strips on top—they’re non-negotiable!

Side Dishes

Salsa Verde Tortilla Soup plays well with so many favorite sides. Pair it with warm, crusty bread, a simple salad tossed with citrusy vinaigrette, or a platter of grilled Mexican street corn (elote) for a full-on taste fiesta.

Creative Ways to Present

Fancy things up by serving the soup in wide, shallow bowls with separate garnish platters, so everyone can build their perfect bowl. Or make mini cups for a party starter, topped with a swirl of crema and a wedge of lime. Salsa Verde Tortilla Soup is as gorgeous for a cozy night in as it is for a dinner party centerpiece!

Make Ahead and Storage

Storing Leftovers

Leftover Salsa Verde Tortilla Soup stores beautifully. Let it cool fully before transferring to airtight containers; in the fridge, it’ll stay delicious for three to four days. Just keep the tortilla strips separate so they stay crispy!

Freezing

This soup is freezer-friendly, so double up and save some for a rainy day. Ladle cooled soup (without garnishes or tortilla strips) into freezer-safe bags or containers and freeze for up to three months. Tortilla strips can be made fresh when you’re ready to enjoy again.

Reheating

Reheat gently on the stove over medium heat, stirring occasionally until hot. If the soup thickens up in the fridge or freezer, just splash in a little more chicken broth until it’s back to your favorite consistency. Top with fresh garnishes and crunchy tortilla strips to bring it back to life!

FAQs

Can I make Salsa Verde Tortilla Soup vegetarian?

Absolutely! Skip the chicken and replace with white beans or roasted vegetables for equally hearty results. Use vegetable broth, and you’ll have a meatless soup that still packs that signature zing.

How spicy is this soup, and how can I adjust it?

It’s totally up to you! The heat level depends on how many jalapeños you use, and if you remove their seeds. For a milder Salsa Verde Tortilla Soup, seed the peppers or cut back to one. Spice lovers can leave seeds in or add a serrano!

Is it possible to use store-bought salsa verde?

Yes, in a pinch! While homemade salsa verde creates the freshest, boldest flavor, a good-quality jarred verde will save time and still produce a tasty soup. Taste and adjust seasoning as needed to make it your own.

What tortillas work best for the strips?

Corn tortillas are classic for this recipe. Their flavor and texture get gorgeously crisp, making them perfect for the toppings. Flour tortillas aren’t recommended for this particular job—they won’t have the same satisfying crunch.

Can I prepare Salsa Verde Tortilla Soup in a slow cooker?

Definitely! Add your salsa verde, chicken, and broth to the slow cooker and cook on low for 4-6 hours. Shred the chicken, stir back in, and serve with fresh garnishes and crispy tortilla strips. The flavors mellow together beautifully.

Final Thoughts

Once you taste your own pot of Salsa Verde Tortilla Soup, it’s sure to earn a permanent spot in your meal rotation! Every spoonful is bright, comforting, and layered with fresh flavor. If you’ve never tried this beloved twist on tortilla soup, let today be the day—I can’t wait for you to make it your own!

Salsa Verde Tortilla Soup Recipe