Zesty Salsa Verde Tortilla Soup Recipe: Fresh & Flavorful Fun

Crafting a mouthwatering salsa verde tortilla soup brings comfort and excitement to any kitchen adventure.

Vibrant green sauce gives this classic dish an unexpected twist that sparks joy.

Mexican culinary traditions merge with modern cooking techniques to create something truly special.

Layers of flavor dance through each spoonful, promising a delightful experience for you.

Fresh ingredients transform simple components into an extraordinary meal that feels both familiar and innovative.

Crispy tortilla strips add delightful crunch, contrasting beautifully with the smooth, zesty broth.

You’ll find this recipe irresistible and surprisingly easy to prepare, making dinner both fun and delicious.

Pairings To Serve With Salsa Verde Tortilla Soup

Pair this zesty Salsa Verde Tortilla Soup with a crisp Mexican lager like Modelo Especial, cutting through the soup’s richness with its light, refreshing profile.

Choose a bright, acidic Sauvignon Blanc that mirrors the tangy tomatillo notes, creating a balanced and vibrant dining experience.

Serve warm, crumbly queso fresco and avocado slices on the side, adding creamy texture and cooling contrast to the soup’s spicy undertones.

Top the soup with extra crispy tortilla strips and a dollop of Mexican crema, enhancing the dish’s complex layers of flavor and providing delightful crunch.

Storage Tips To Keep Salsa Verde Tortilla Soup Fresh

• Store soup in an airtight container for up to 4 days. Cool completely before sealing to prevent bacteria growth.
• Pour soup into freezer-safe containers, leaving 1-inch space at top. Freeze for maximum 3 months. Label with date and contents.
• Transfer desired portion to microwave-safe bowl. Heat in 30-second intervals, stirring between each, until steaming hot. Prevent drying by covering with microwave-safe lid.
• Pour soup into saucepan. Warm over medium-low heat, stirring occasionally. Add splash of chicken broth if soup seems too thick. Heat until temperature reaches 165°F for food safety.

FAQs

• What are tomatillos and where can I find them?

Tomatillos are small, green Mexican fruits with a papery husk, similar to tomatoes but tangier. You can find them in Mexican grocery stores, well-stocked supermarkets, or in the international produce section.

• Can I use chicken breasts instead of chicken thighs?

Yes, you can substitute chicken breasts. However, chicken thighs are more flavorful and tender, which works better for this soup. If using breasts, be careful not to overcook them to prevent dryness.

• Is this soup spicy?

This Salsa Verde Tortilla Soup has a mild to moderate heat level from the roasted tomatillos. If you prefer more spice, you can add jalapeños or serrano peppers during roasting.

• How do I make crispy tortilla strips?

Salsa Verde Tortilla Soup Bright And Tangy Flavor

• Boost Flavor with Roasting: Roasting tomatillos and garlic creates a deep, rich flavor profile that elevates the entire soup, bringing out natural sweetness and complexity.
• Quick Protein-Packed Meal: Chicken thighs provide a hearty protein source that makes this soup filling and satisfying, perfect for a complete one-pot dinner solution.
• Customize with Easy Garnishes: Crispy tortilla strips and fresh cilantro allow everyone to personalize their bowl, making it interactive and fun for family meals or casual gatherings.
• Simple Cooking Technique: The straightforward method of roasting, searing, and simmering means home cooks of all skill levels can successfully create a restaurant-quality soup without complicated steps.

Ingredients Needed To Prepare Salsa Verde Tortilla Soup

• Chicken Thighs: Tender meat that provides protein and rich flavor to the soup.
• Tomatillos: Green, tangy fruits that form the base of the salsa verde and add bright acidity.
• Chicken Broth: Savory liquid that creates the soup's foundational flavor and liquid base.

• Garlic: Roasted cloves that bring deep, mellow flavor to the soup.
• Salt, Pepper: Essential seasonings that enhance the overall taste of the dish.
• Cilantro: Fresh herb that adds a vibrant, herbal note to the finished soup.

• Tortilla Strips: Crispy elements that provide a crunchy texture and traditional Mexican soup topping.
• Olive Oil: Used for roasting tomatillos and garlic, adding a subtle richness to the ingredients.

Clear Steps To Make Salsa Verde Tortilla Soup

Step 1: Roast Tomatillos and Garlic

Preheat the oven to 425°F. Spread chopped tomatillos and whole garlic cloves on a baking sheet.

Drizzle with olive oil and roast for 20 minutes until softened and slightly charred.

Step 2: Prepare Chicken

Heat a large pot over medium heat.

Season chicken thighs with salt and pepper. Sear the chicken until golden brown on both sides, cooking about 5 minutes per side.

Remove chicken from the pot and set aside to cool.

Step 3: Create Soup Base

Pour chicken broth into the same pot.

Add roasted tomatillos and garlic from the baking sheet. Stir the mixture and bring to a gentle simmer, allowing flavors to meld together.

Step 4: Shred and Combine Chicken

Once chicken has cooled, shred the meat into bite-sized pieces. Return shredded chicken to the simmering broth.

Step 5: Add Fresh Herbs

Just before serving, stir in freshly chopped cilantro to brighten the soup’s flavor.

Step 6: Serve and Garnish

Ladle the hot soup into serving bowls.

Top each bowl with crispy tortilla strips for added crunch and texture.

Tips To Perfect Salsa Verde Tortilla Soup Every Time

• Ensure tomatillos are deeply caramelized and soft for maximum flavor intensity, which develops a rich, smoky base for the soup.
• Brown chicken thighs completely to lock in juices and create a deeper, more complex taste profile that enhances the overall soup quality.
• Add fresh cilantro just before serving to maintain its bright, vibrant flavor and prevent wilting or losing its aromatic qualities.
• Adjust heat by adding jalapeños or reducing their quantity, allowing customization for different taste preferences and spice tolerances.
• Prepare crispy tortilla strips right before serving to maintain their crispness and provide a delightful textural contrast to the soup.

Flavorful Variations To Customize Salsa Verde Tortilla Soup

• Vegetarian Verde Soup: Replace chicken thighs with firm tofu or black beans, roasted and seasoned similarly for protein-rich alternative.
• Seafood Verde Twist: Swap chicken with white fish like cod or shrimp, adding delicate oceanic flavor to the traditional soup.
• Gluten-Free Green Soup: Use corn tortilla strips instead of wheat-based strips, ensuring safe consumption for gluten-sensitive individuals.
• Spicy Chile Verde Variation: Incorporate roasted poblano or jalapeño peppers during tomatillo roasting for an increased heat profile.

Salsa Verde Tortilla Soup Recipe

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4.6 from 14 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Mexican kitchens inspire this salsa verde tortilla soup, blending zesty green salsa with hearty chicken and crispy tortilla strips. Comfort meets bold flavors in a bowl that promises warmth and excitement for spice seekers who crave authentic southwestern comfort.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) boneless chicken thighs

Vegetables and Herbs:

• 1 cup tomatillos (roasted)
• 2 garlic cloves (roasted)
• 1/2 cup cilantro (fresh)

Base and Liquid Ingredients:

• 4 cups (960 milliliters) low-sodium chicken broth
• 1 cup corn tortillas (cut into strips)
• Olive oil
• Salt
• Pepper

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Instructions

1. Roast tomatillos and garlic at 425F (220C) on a baking sheet drizzled with olive oil for 20 minutes until vegetables become soft and slightly charred.
2. Season chicken thighs with salt and pepper, then sear in a large pot over medium heat for approximately 5 minutes per side until golden brown and caramelized.
3. Remove chicken from pot and set aside to cool slightly.
4. Pour chicken broth into the same pot, adding roasted tomatillos and garlic. Gently simmer the mixture, stirring occasionally to blend flavors.
5. Shred the cooled chicken thighs into bite-sized pieces and return to the simmering broth.
6. Allow soup to continue simmering for an additional 10 minutes to meld the ingredients together.
7. Just before serving, stir in freshly chopped cilantro for a bright, herbaceous flavor.
8. Ladle hot soup into serving bowls and top with crispy tortilla strips for added texture and crunch.

Notes

• Roast tomatillos and garlic on high heat to develop a deep, smoky flavor that elevates the soup’s complexity.
• Use bone-in chicken thighs for richer, more tender meat that falls apart easily and adds incredible depth to the broth.
• Customize heat levels by adding jalapeños during roasting or adjusting with hot sauce for spice-loving diners.
• Make this gluten-free by using corn tortilla strips and ensuring chicken broth is certified gluten-free.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 280 kcal
• Sugar: 3 g
• Sodium: 350 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 75 mg