Description

Salsa Verde Tortilla Soup is a vibrant, tangy tomato-based broth filled with tender shredded chicken, roasted tomatillo salsa verde, and topped with crunchy tortilla strips and fresh garnishes.

Ingredients

8–10 tomatillos, husked and halved
1–2 jalapeños, stems removed (seeds optional)
1 small onion, quartered
3 cloves garlic
1/2 cup fresh cilantro, loosely packed
1 lb chicken breasts or thighs
4 cups chicken broth
6 corn tortillas, cut into strips
2 tbsp olive oil
Juice of 1 lime
Salt and pepper, to taste

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Instructions

Preheat oven to 425°F (220°C). Toss tomatillos and jalapeños with olive oil, place on a baking sheet, and roast for 15 minutes until blistered.
Blend roasted veggies with onion, garlic, cilantro, and a pinch of salt until smooth.
In a large pot, combine the salsa verde and chicken broth. Add chicken, bring to a simmer, and cook until the meat is tender (about 20 minutes). Remove chicken, shred, and return to the pot.
Meanwhile, bake or fry tortilla strips until golden and crispy.
Finish soup with a squeeze of lime juice and adjust seasoning.
Ladle soup into bowls and top with shredded chicken, tortilla strips, cilantro, avocado, cotija cheese, and lime wedges.

Notes

Make it vegetarian by replacing chicken with white beans or roasted veggies and using vegetable broth.
Adjust heat by seeding jalapeños or swapping in serranos for more spice.
Store tortilla strips separately to keep them crispy.
Freeze the soup (without garnishes) for up to 3 months; reheat gently and add fresh toppings before serving.