Dinner

Salsa Verde Tortilla Soup Recipe

ByBen Miller October 31, 2025October 31, 2025

Introduction

This Salsa Verde Tortilla Soup is a comforting and flavorful dish perfect for any day of the week. With a vibrant mix of salsas, tender potatoes, and optional shredded chicken, it’s a hearty bowl of warmth and spice that’s easy to make and delightful to eat.

A bowl of bright red soup filled with soft yellow tortilla strips, topped with three large crispy tortilla chips standing upright on one side. The soup surface is scattered with chopped fresh green herbs, sliced light green scallions, and a few pale green avocado slices arranged on top. The bowl has a rustic light brown edge and sits on a wooden table with a brown cloth napkin beside it. In the background, a black tray holds lime wedges and fresh green mint, and a glass of amber-colored drink and a foamy mug of beer are partially visible. photo taken with an iphone --ar 4:5 --v 7

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, to taste
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, limes, and green onions for serving
Tortilla chips, for serving

Instructions

Step 1: In a large soup pot over medium heat, melt the butter and cook the chopped onion, carrots, celery, and garlic together for about 5 minutes until fragrant.
Step 2: Add the taco seasoning, salt, and black pepper, stirring to combine. Pour in the broth and add the cubed potatoes. Bring the mixture to a simmer and cook for about 10 minutes, or until the potatoes are tender.
Step 3: Stir in the chunky red salsa, salsa verde, and hot sauce. If using, mix in the shredded chicken and chopped cilantro.
Step 4: Ladle the soup into bowls and top with tortilla chips. Add a dollop of yogurt, shredded cheddar, sliced avocado, green onions, and extra cilantro as desired. Serve with lime wedges for a fresh finish.

Tips & Variations

For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
Adjust the heat level by varying the amount of hot sauce or choosing milder salsa options.
Leftover soup thickens when chilled; add a splash of broth or water when reheating to reach your desired consistency.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding extra broth if the soup has thickened. Tortilla chips are best added fresh when serving to maintain their crunch.

How to Serve

A bowl of rich, red tomato-based soup filled with softened tortilla strips and tender pieces of chicken, topped with bright green chopped cilantro and thinly sliced light green onions scattered across the surface. On top of the soup, there are three large, crispy, golden-brown tortilla chips standing upright at the edge of the bowl. Several slices of creamy light green avocado rest on one side, adding a smooth texture contrast. The bowl is white with a rustic rim and is placed on a white marbled texture. A brown cloth napkin is partially under the bowl, and in the background, there is a tray with lime wedges and fresh green mint leaves. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Salsa Verde Tortilla Soup?

Yes, this soup freezes well without toppings like avocado or tortilla chips. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

What can I use instead of russet potatoes?

You can substitute Yukon gold potatoes or sweet potatoes for a slightly different texture and flavor. Just adjust the cooking time to ensure they become tender.