Salsa Verde Tortilla Soup: A Flavorful & Easy Recipe

Salsa Verde Tortilla Soup: just the name conjures up images of vibrant flavors and comforting warmth, doesn’t it? Imagine a chilly evening, the aroma of roasted tomatillos filling your kitchen, and a steaming bowl of this incredibly satisfying soup in your hands. This isn’t just any soup; it’s a culinary hug in a bowl, and I’m so excited to share my version with you!

Tortilla soup, a staple in Mexican cuisine, boasts a rich history rooted in resourcefulness and flavor. Originating in Mexico City, it was traditionally a way to use leftover tortillas, transforming them into something truly special. The addition of salsa verde elevates this classic, adding a tangy, slightly spicy kick that perfectly complements the creamy broth and crispy tortilla strips.

What makes salsa verde tortilla soup so universally loved? It’s the perfect balance of textures and tastes. The creamy, flavorful broth, the satisfying crunch of the tortilla strips, the tender chicken (or beans for a vegetarian option!), and the bright, zesty salsa all come together in perfect harmony. Plus, it’s incredibly versatile and relatively quick to make, making it a fantastic weeknight meal. Whether you’re looking for a comforting dish on a cold day or a flavorful and healthy meal, this soup is sure to become a new favorite. So, grab your ingredients, and let’s get cooking!

Ingredients:

• For the Salsa Verde:
• 1.5 lbs tomatillos, husked and rinsed
• 2-4 serrano peppers, stemmed (adjust to your spice preference!)
• 1/2 white onion, roughly chopped
• 2-3 cloves garlic, peeled
• 1 cup cilantro, roughly chopped
• 1/2 cup water
• 1 tablespoon lime juice
• 1 teaspoon salt, or to taste
• For the Soup:
• 2 tablespoons olive oil
• 1 medium white onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 6 cups chicken broth (low sodium preferred)
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup cooked shredded chicken (rotisserie chicken works great!)
• 1/2 cup frozen corn
• Salt and pepper to taste
• For the Tortilla Strips:
• 6 corn tortillas, cut into thin strips
• 2 tablespoons olive oil
• Salt to taste
• Toppings (optional, but highly recommended!):
• Avocado, diced
• Queso fresco, crumbled
• Sour cream or Greek yogurt
• Lime wedges
• Cilantro, chopped
• Radishes, thinly sliced

Making the Salsa Verde

Okay, let’s start with the heart of this soup – the salsa verde! This is where all the amazing flavor comes from, so don’t skip this step. I promise it’s easier than it sounds.

1. Roast the Tomatillos and Peppers: Preheat your oven’s broiler. Place the tomatillos and serrano peppers on a baking sheet lined with foil. Broil for about 5-7 minutes, flipping halfway through, until the tomatillos are slightly charred and softened. Keep a close eye on them, as they can burn quickly! The peppers will char faster, so you might need to remove them sooner.
2. Blend the Salsa: Once the tomatillos and peppers are cool enough to handle, transfer them to a blender or food processor. Add the onion, garlic, cilantro, water, lime juice, and salt. Blend until smooth. Be careful when blending hot ingredients, as the steam can cause pressure to build up. You might want to vent the lid slightly.
3. Taste and Adjust: Give the salsa a taste and adjust the seasoning as needed. If it’s too spicy, add a little more lime juice or water. If it needs more salt, add a pinch at a time until it’s just right. Remember, you can always add more, but you can’t take it away!

Preparing the Soup Base

Now that our salsa verde is ready, let’s move on to the soup itself. This part is all about building layers of flavor.

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic, cumin, and oregano and cook for another minute, until fragrant. This step is crucial for releasing the flavors of the spices.
2. Add the Broth and Salsa: Pour in the chicken broth and add the salsa verde. Bring the mixture to a simmer.
3. Simmer and Blend (Optional): Reduce the heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld. For a smoother soup, you can use an immersion blender to partially blend the soup at this point. I like to leave some chunks for texture, but it’s totally up to you! Be careful when blending hot liquids.
4. Add the Beans, Chicken, and Corn: Stir in the cannellini beans, black beans, shredded chicken, and frozen corn. Simmer for another 5-10 minutes, until everything is heated through.
5. Season to Taste: Taste the soup and season with salt and pepper as needed. Remember, the salsa verde already has salt, so start with a small amount and add more as needed.

Making the Tortilla Strips

Crispy tortilla strips are a must-have for tortilla soup! They add a delicious crunch and texture that really elevates the dish.

1. Prepare the Tortillas: Stack the corn tortillas and cut them into thin strips, about 1/4 inch wide.
2. Fry or Bake the Strips: You have two options here: frying or baking.
   • Frying: Heat the olive oil in a large skillet over medium heat. Add the tortilla strips in a single layer and fry for 2-3 minutes per side, until golden brown and crispy. Be careful not to overcrowd the pan, or the strips will steam instead of fry. Remove the strips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt.
   • Baking: Preheat your oven to 375°F (190°C). Toss the tortilla strips with the olive oil and salt. Spread them in a single layer on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy, flipping halfway through.

Assembling and Serving

Finally, the best part – putting it all together and enjoying your delicious Salsa Verde Tortilla Soup!

1. Ladle the Soup: Ladle the hot soup into bowls.
2. Add the Toppings: Top with the crispy tortilla strips, diced avocado, crumbled queso fresco, sour cream or Greek yogurt, lime wedges, chopped cilantro, and sliced radishes. Get creative and add whatever toppings you like!
3. Serve Immediately: Serve immediately and enjoy! This soup is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days.

Tips and Variations:

• Spice Level: Adjust the amount of serrano peppers in the salsa verde to control the spice level. For a milder soup, remove the seeds and membranes from the peppers before blending.
• Vegetarian Option: To make this soup vegetarian, use vegetable broth instead of chicken broth and omit the chicken. You can add more beans or vegetables, such as zucchini or bell peppers, to make it more filling.
• Slow Cooker Option: You can also make this soup in a slow cooker. Sauté the onion and garlic as directed, then transfer them to the slow cooker along with the remaining soup ingredients (except the toppings and tortilla strips). Cook on low for 6-8 hours or on high for 3-4 hours. Add the chicken and corn during the last 30 minutes of cooking.
• Make Ahead: The salsa verde and soup base can be made ahead of time and stored in the refrigerator for up to 3 days. The tortilla strips are best made fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
• Add More Vegetables: Feel free to add other vegetables to the soup, such as zucchini, bell peppers, or spinach.
• Protein Boost: Add more protein by using more chicken, or adding other proteins like ground turkey or tofu.

Enjoy your homemade Salsa Verde Tortilla Soup! I hope you love it as much as I do!

Conclusion:

This Salsa Verde Tortilla Soup isn’t just another soup recipe; it’s a vibrant, flavorful experience waiting to happen in your kitchen. From the tangy kick of the salsa verde to the satisfying crunch of the tortilla strips, every spoonful is a celebration of textures and tastes. I truly believe this recipe is a must-try for anyone looking to add a little zest and warmth to their mealtime. It’s quick enough for a weeknight dinner, yet impressive enough to serve to guests. But what truly sets this soup apart is its versatility. Feel free to experiment with different toppings! A dollop of sour cream or Greek yogurt adds a creamy coolness that perfectly complements the heat of the salsa verde. A sprinkle of crumbled cotija cheese provides a salty, savory counterpoint. And if you’re feeling adventurous, try adding some diced avocado for a rich, buttery finish. For a spicier kick, consider using a hotter salsa verde or adding a pinch of cayenne pepper to the broth. Looking for serving suggestions? This soup is fantastic on its own, but it also pairs beautifully with a side of warm cornbread or a simple green salad. For a heartier meal, consider adding shredded chicken or black beans to the soup itself. You could even use it as a base for a delicious taco salad – simply ladle the soup over a bed of lettuce, top with your favorite taco toppings, and enjoy! And don’t be afraid to get creative with the tortilla strips! While store-bought strips are perfectly fine, making your own is surprisingly easy and adds a special touch. Simply cut corn tortillas into thin strips, toss them with a little olive oil and salt, and bake them in the oven until crispy. You can even experiment with different seasonings, like chili powder or cumin, to create your own unique flavor. I’ve made this Salsa Verde Tortilla Soup countless times, and it’s always a hit. It’s the kind of recipe that you can easily adapt to your own preferences and dietary needs. Whether you’re a seasoned cook or a beginner in the kitchen, I’m confident that you’ll be able to create a delicious and satisfying meal with this recipe. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to experience the magic of this incredible soup. I promise you won’t be disappointed. And once you’ve tried it, I would absolutely love to hear about your experience! Did you make any modifications? What were your favorite toppings? What did you serve it with? Share your photos and stories in the comments below – I can’t wait to see what you create! Your feedback helps me improve the recipe and inspires other readers to give it a try. Happy cooking! I hope this becomes a staple in your household, just like it has in mine. Enjoy every flavorful spoonful!

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