Dinner

Salsa Verde Tortilla Soup Recipe

BySophie Carsel November 1, 2025November 1, 2025

Introduction

Salsa Verde Tortilla Soup is a vibrant and comforting dish that combines the tangy flavors of salsa verde with hearty vegetables and tender chicken. This easy-to-make soup is perfect for warming up on a chilly day and can be customized with your favorite toppings.

A bowl of bright reddish-orange soup fills the frame, topped with three golden-brown crispy tortilla chips standing upright at the rim. On top of the soup there are thin slices of light green avocado, chopped fresh green herbs, and sliced green onions scattered across the surface. The soup has a smooth but slightly textured look with chunks of softened ingredients beneath the liquid. The bowl is light beige with a rougher edge and sits on a white marbled surface. In the background, lime wedges and fresh green mint leaves rest on a black tray. Nearby, a glass of light beer and part of a brown cloth napkin are visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
Yogurt, shredded cheddar, avocado, limes, and green onions for serving
Tortilla chips, for serving

Instructions

Step 1: In a large soup pot over medium heat, cook the butter, chopped onion, carrots, celery, and garlic together for about 5 minutes until fragrant and softened.
Step 2: Add the taco seasoning, then season with salt and black pepper to taste. Pour in the broth and add the cubed potatoes. Bring the mixture to a simmer and cook for 10 minutes or until the potatoes are tender.
Step 3: Stir in the chunky red salsa, salsa verde, and hot sauce. If using, add the shredded chicken and mix in the chopped cilantro.
Step 4: Ladle the soup into bowls and top generously with tortilla chips. Finish each serving with a dollop of yogurt, shredded cheddar, sliced avocado, green onions, and extra cilantro as desired. Enjoy!

Tips & Variations

For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
If you like your soup spicier, add extra hot sauce or chopped jalapeños.
Use Greek yogurt or sour cream as a creamy topping alternative for added richness.
Tortilla strips can be homemade by baking or frying cut tortillas for extra crunch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally until warmed through. To maintain crispiness, add tortilla chips and fresh toppings just before serving rather than storing them with the soup.

How to Serve

A white bowl filled with rich red soup that has a smooth, slightly oily texture, topped with three large golden-brown crispy tortilla chips standing upright on one side. The surface of the soup is scattered with small green chopped herbs and thin slices of green onion. There are chunks of white cheese and slices of creamy light green avocado floating near the edge. The bowl sits on a white marbled surface, alongside a glass of light amber liquid and a tray with lime wedges and fresh green mint leaves in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld. Just store it in the refrigerator and reheat before serving. Add toppings fresh to keep them vibrant.