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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
Delicious but some serious kick and I didn’t even add the hot sauce. Definitely opting for mild salsa next time. Added some vinegar to try tone down the heat.
Hi Isabelle,
I appreciate you trying this recipe and your feedback! So sorry about the heat. Let me know if you make again! xT
It’s very cold to us southerners this week with the possibility of snow coming. I made this after getting home from work and it was so easy and delicious! And only one pot to clean which I love. So comforting and not too spicy. Will be adding this to the soup rotation!
Hey Nora,
So glad to hear this recipe turned out well for you, thanks for making it! Have a wonderful week! Stay warm! xx
The image being so red caught my eye. I do not think it is quite accurate for a soup with salsa verde in it but I still wanted to make a tortilla soup. I love it. I did make some substitutions. I used chicken tenders and used a pack of taco sauce to let them marinade in. I cooked them with all the veges together. Then added the broth. I let that simmer for about 30 minutes. Then removed the chicken to cut up. Added that back in with the salsas and cilantro. I also added in about 1/2 cup of chopped dried tomatoes.
I didn’t have hot sauce (to my shame) but used about a teaspoon of hot chili oil. I topped it all off with crushed tortilla chips and crumbled queso fresco.
Loving it right now.
Hi Lisa,
So glad to hear this recipe turned out well for you, thanks for making it! Thanks for sharing what worked well for you. Have a wonderful week! xx
Not as if I’m surprised but another win, my picky guys liked it a ton, we added black beans, I feel like you could do so many variations with veggies too! Love it and I’m thankful you do what you do makes dinner easier for sure!
This is the best tortilla soup recipe I have ever made. My family loved it and asked for it twice in one week. It is so hearty and delicious. Love the addition of carrots and potatoes. I think I will add some black beans next time but it is great just like this.
Hi there,
Love to hear this! Thanks so much for trying this recipe and your comment! So glad it turned out well! xT
Hey Bonnie,
Love to hear this! Thanks so much for trying this recipe and your comment! So glad it turned out well! xT
This was a really delicious soup, perfect for a cold winter’s night, and I’m sure I’ll be making it again. One thing I would change is to use one large-ish potato; we thought it was a bit potato-heavy with two. Also, not sure why the directions don’t say to heat the soup after the salsa and salsa verde (totaling four cups of liquid) plus the chicken are added at the end. Seems to me the soup would be pretty cool if you don’t simmer it for at least a few minutes, so I did and it came out perfectly.
Thanks so much, Helen! I appreciate you making this soup and sharing what worked well for you. So glad it was enjoyed! xT
Very flavorful! It was a split on whether or not to keep the potatoes, my teens loved them but hubby didn’t. I’d keep them though next time, they are easy enough to serve only to those who want them. Definitely serve with all the suggested toppings!
Hi Nicola,
Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! Have the best week! xxT
I made this tonight. My husband thought the potatoes were odd. I thought it was pretty spicy. I am dairy free but the rest of my family enjoyed adding cheese and sour cream and dipping cheese quesadillas in the soup.I likely won’t make it again..
Hi Kristen,
Thanks for trying this recipe and your feedback, sorry to hear you didn’t love it. xx
We LOVE Mexican food and this was as authentic as any Mexican dishes we’ve had in Mexico. So delicious, spicy and flavourful! It was a big hit with my family and will definitely be a new go to family favourite. Heading to Mexico for a few months and already planning to make it for friends down there😋 Thank you!
Hi Lise,
Thanks so much for making this recipe, I’m so glad to hear it turned out well for you! Happy Sunday! xT
Plannin on makin this later in the week. Do you reckon I could just chuck it all in the slow cooker?
Hi Sarah,
I don’t see why that wouldn’t work for you:) Please let me know if you give this recipe a try, I hope you love it! xT
Who knew that potato soup and tortilla soup could marry?? This turned out delicious! The only change I would make is to add the salsas in earlier so they have longer to cook down with the other flavors. I added a little cream cheese at the very end and finished as suggested. Yumm!!
Hi Michelle,
Thanks so much! Love to hear this recipe turned out well for you, I appreciate you making it! Happy Friday! XxT
This looks so delicious – plan to make this weekend. Any suggestions on substitution for the potatoes? One of our guests is trying to cut down on carbs. Thank you in advance
Hi Mandy,
Thanks so much!! You could just omit the potatoes, no big deal:) I hope you love this recipe! xx
My family loves this recipe!
Thanks so much, Kyle!!
Wow! I just made this and it is soooooo good!!! Thank you for such an easy and cozy soup to throw together with ingredients I normally have at home.
Hi Shelly,
Amazing! I’m so glad you enjoyed this recipe and appreciate you making it! Have a great week! xxT
Delicious! Loved all the extra veggies. I used 1 can of fire roasted tomatoes and diced up pickled jalapeño for the spice factor.
Thanks so much, Kristina! Love to hear this soup turned out well for you. I appreciate you making it! xx
What kind of salsa verde do you use?
Hi Claudia,
I like Whole Foods 365 brand. Please let me know if you have any other questions, I hope you love this recipe! xx