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Easy Salsa Verde Tortilla Soup, our very best tortilla soup. You really must make this! Made with a variety of vegetables, seasonings, chunky red salsa, and smoky salsa verde. Add shredded chicken if desired. Then the toppings: melty Mexican cheese, avocado, lime, and more salty tortilla chips than you really need. It’s going to be so delicious. The toppings are key!
I had the hardest time choosing the first recipe of the year. I’m sitting on eight recipes that are tested, loved, and ready for sharing. I’m excited about ALL of them and can’t wait to share them each day here very soon! So, how did I choose?
My mom, of course! I texted her a quick photo of all the completed recipes, and she didn’t have any hesitation. The tortilla soup, definitely the tortilla soup.
I took her answer, and I ran with it because this recipe is a special one! Funny enough, I wasn’t excited about or even sure I wanted to make this soup. But as soon as I had the recipe plotted out – and then especially once things started smelling delicious, I knew I had a good recipe to share.
I will be the very first to point out that I have a lot of tortilla soup recipes. All of these are great in their own unique way.
My sister-in-law, Lyndsie, made the argument to me that I didn’t have a brothy, chunky, vegetable-laden tortilla soup recipe. She said I absolutely needed one because it’s one of her favorite soups. She said she craves it.
I asked her to explain the soup in detail to me, and then I started cooking. Honestly, I wasn’t sure, but again, as soon as I really got into the recipe, I knew this was going to be DELICIOUS.
The secret is in the mix of vegetables, the salsas, and then, of course, the toppings.
Here are the specific details
Ingredients
- salted butter
- yellow onion
- carrots
- celery
- garlic
- taco seasoning
- salt and black pepper
- broth
- russet potatoes
- chunky red salsa
- salsa verde
- hot sauce
- cooked, shredded chicken – the chicken is optional
- cilantro
The toppings
- melty Mexican cheese
- avocado
- yogurt
- cilantro and scallions
- limes
- tortilla chips, lots of them
Special Tools
None! You need a Dutch oven or large soup pot and only one. There is nothing fancy to this soup!
Steps
Step 1: make the soup base
In a big Dutch oven, start cooking the butter, onions, carrots, celery, and garlic. Mix in your favorite taco seasoning. Then, add the broth and potato chunks. Bring this to a simmer, and allow the potatoes to cook until they’re tender.
Step 2: finish the soup
Now add in the chunky red salsa. I use the Whole Foods 365 brand, either the mild or spicy (we love the spicy best). Then add the salsa verde. My favorite is from Sabor Mexicano, but sadly, it can be tricky to find. Then add the hot sauce.
If desired, you can mix in a few handfuls of shredded chicken. But with or without the chicken, the tortilla soup is still the yummiest.
And the cilantro right at the end.
Step 3: the toppings
Ladle the soup into bowls. Then add your favorite blend of melty Mexican cheese (I use a spicy cheddar and pepper jack), chunks or slices of avocado, cilantro, and green onions. Sometimes, I’ll do a dollop of yogurt or sour cream, too!
And then tortilla chips. I bake my own, then add lime zest. So Yummy! Make sure you use a lot of tortilla chips!
Looking for other warming winter dinners? Here are a few ideas:
Better For You Chicken and Spinach Ramen
Creamy Butternut Squash Butter Chicken
30 Minute Spicy Indian Butter Chicken
Coconut Milk Braised Black Pepper Chicken
Coconut Sweet Potato Lentil Soup with Rice
Crockpot Spicy Chicken Tortilla Soup
Lastly, if you make this Salsa Verde Tortilla Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Salsa Verde Tortilla Soup
Servings: 6
Calories Per Serving: 210 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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
- 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, plus lots of limes and green onions for serving
- tortilla chips, for serving
Instructions
- 1. In a large soup pot, set over medium heat, cook together the butter, onion, carrots, celery, and garlic for 5 minutes, until fragrant. Add the taco seasoning and season with salt and pepper. Pour over the broth and add the potatoes. Bring to a simmer and cook for 10 minutes or until the potatoes are tender.2. Mix in the red salsa, salsa verde, and hot sauce. Stir in the shredded chicken (if using) and cilantro.3. Ladle the soup into bowls and top with tortilla chips. Finish as desired with a dollop of yogurt, cheese, green onions, avocado, and cilantro. Enjoy!
This post was originally published on January 2, 2025
Made this today. It was great! I did make it in the crockpot with the chicken. Left out the hot sauce. Very flavorful! Loved it and will put it on rotation!
Hi Sylvia,
Fantastic! I’m so glad you enjoyed this recipe and appreciate you making it! Have a great week! xxT
Excellent!! Great flavor! I did add the chicken and black beans. Perfect on this cold, winter evening!❄️
Hi Debra,
Fantastic! I’m so glad you enjoyed this recipe and appreciate you making it! Have a great week! xxT
Great soup!!
Unfortunately my kids aren’t fans of chunky vegetables in soup so they complained and I probably won’t make it again. Ugh.
The potatoes seemed odd but they sure tasted good!
Made a few modifications…
– Used a can of Rotel tomatoes with green chilies instead of red chunky salsa.
– Cubed some raw chicken breast then added it after the first step. Allowed it to cook for a bit (5 minutes?) then added the potatoes and broth.
– Didn’t add the hot sauce but set it out for everyone to add their own if desired.
Hi Christy,
Thanks so much for making this recipe and sharing what worked well for you. So glad to hear it was enjoyed! xx
Will it work to leave out the potato?
Hi Mary Beth,
Sure, that would be just fine for you to do. I hope you love this recipe, please let me know if you give it a try! xx
My family loved this. I have a couple of children who are skeptical eaters and even they loved it and asked for seconds! The flavors were all delicious. This one is definitely going in as a frequent in our dinner rotations. Thank you for this wonderful recipe!
Hi Jodie,
Well that’s awesome!! So glad to hear your family enjoyed this recipe, even the kiddos! Thanks for giving it a try! xx
Another winning recipe! Seriously tastes better than restaurant. This is a keeper!
Hi Whitney,
Amazing! Thank you for making this recipe and your comment, so glad it was enjoyed! xxT
Another amazing, flavor filled recipe from you, Tieghan!! We were even able to make this Whole30 compliant!!! Delicious!!! Love trying your recipes and this one didn’t disappoint.
Yay!! Thanks so much, Celeste! So glad to hear your family enjoyed this recipe! Happy New Year! xT
I added chicken thighs. I thought it would be too much salsa but, oh my!! Maybe my favorite all time soup! Super easy & sooo good! Thank you!!
Thanks again, Julie! Great idea to add chicken thighs! xx
Maybe my favorite all time soup! Super easy & sooo good! Thank you!!
Thanks so much, Julie! Love to hear you enjoyed this recipe:) I appreciate you making it! xT
My husband gave this a 10/10. Bought a rotisserie chicken, chopped everything up and threw it in the pot. Love how easy this recipe is. Added pinto beans and will be eating on this over the next few days! Ty for sharing your talents!
Hi Allison,
Happy New Year!🥳 Thanks so much for trying this recipe and sharing your feedback, love to hear it turned out well for you! xx
It’s still summer here in So Cal, wishing it was winter though. So I decided to make this soup & it came out delicious! I didn’t have celery so I used colored diced baby bell peppers. I doubled the recipe & added more chicken stock. We love leftovers and like soups extra soupy. Thank you for another great recipe, printed out and filed away till next time.
Hi Yvonne,
Wonderful! So glad this soup turned out well for you and thanks for sharing what you used:) Happy New Year! xT
this was great! I subbed in sweet potatoes instead of russet potatoes and didn’t add the hot sauce and it was pretty spicy but i loved it!
Love to hear this, Kari! Thanks so much for making this recipe and sharing your feedback! xxT
This soup is sooo good! I’m glad that I only put in about a tablespoon of hot sauce, because it is just right for me. I wish I had bought an avocado, then it would be perfect.
Thanks for the great recipe!
Hi Julia,
Happy New Year!🥳 Thanks so much for trying this recipe and sharing your feedback, love to hear it turned out well for you! xx
Super salty (without adding salt) and tasted like jarred salsa
Hi Rachel,
Thanks for trying this recipe and sharing your feedback, sorry to hear it wasn’t enjoyed! xx
I have made many variations of tortilla soup in my life but this was my favorite of them all. The potatoes are such a great idea!! And while I agree with the comments that it feels like a lot of salsa, I totally got it once all those flavors got to combine – truly rich and delicious!
Bonus – my meat loving husband loved it as well! Though, next time I’ll add chicken to his and as one reviewer said, black beans to mine. Not that it needed either, simply to ramp up the protein.
Hi Kristen,
Happy New Year!🥳 Thanks so much for trying this recipe and sharing your feedback, love to hear it turned out well for you! xx