Salsa Verde Tortilla Soup
This Salsa Verde Tortilla Soup is a bold, cozy, one-pot meal made with tender chicken, salsa verde, beans, corn, and warm spices. Using salsa verde as a flavor shortcut gives this easy tortilla soup verde recipe deep, tangy flavor without a long simmer. It’s hearty, customizable, and perfect for busy weeknights, meal prep, or leftovers.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 bell pepper chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder optional
- 1 lb chicken breast or thighs cut into bite-sized pieces
- 1½ cups salsa verde mild or spicy
- 4 cups chicken broth
- 1 cup corn frozen or canned
- 1 can 15 oz black beans or pinto beans, rinsed and drained
- Salt and black pepper to taste
- Tortilla strips or crushed tortilla chips for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and bell pepper; cook for 4–5 minutes until softened.
- Stir in garlic, cumin, and chili powder. Cook for 30 seconds until fragrant.
- Add chicken pieces and cook for 3–4 minutes, stirring, until lightly browned.
- Pour in salsa verde and chicken broth. Stir well.
- Bring to a gentle boil, then reduce heat to low.
- Simmer uncovered for 20 minutes, until chicken is fully cooked.
- Stir in corn and beans. Simmer for 5 minutes more.
- Season with salt and black pepper to taste.
- Remove from heat and rest for 5 minutes before serving.
Notes
- Salsa verde drives the flavor—use one you love.
- Add tortilla strips just before serving to keep them crispy.
- A squeeze of lime at the end brightens the soup instantly.