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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!
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
So delicious. I must admit I was a little dubious with all the jarred sauces and potatoes. I’m used to pure Texas tortilla soup and cooking from scratch but this was amazing. I added chicken for protein 1 lb shredded chicken thighs. Will definitely make again. Thank you!
Hey Susan,
Happy Sunday! Thanks so much for making this recipe, love to hear it turned out well for you!
I’ve been making HBH recipes for 10 years and this is one of the BEST. No notes.
Thanks so much, Caitlyn:) I appreciate you making this recipe for so long, love to hear it is always a hit!
This is an amazing recipe!! Was feeling under the weather and this vegetable heavy soup is just what I needed. 🩷 I do think next time I make it I’ll add a little less salsa but other than that it was 🧑🍳 💋
Hey Cass,
I appreciate you giving this recipe a go, great to hear it turned out well for you!
Did I miss what kind of broth you used? If so, my apologies for the question.
Hi Kim,
No worries, I like to use chicken broth for this recipe! Please let me know know if you have any other questions!
My new favorite HBH meal, thanks so much Tieghan!!
Hey Emily,
Fantastic!! Thanks a bunch for making this recipe and your comment! So glad to hear it was enjoyed! xx
How much yogurt does this call for?
Hi Latanya,
The yogurt is just for serving so you can use as much or as little as you like. I hope you love this recipe! xx
How do you make the tortilla chips that are show in the picture?
Hey Dom,
Here is the recipe:
https://www.halfbakedharvest.com/essentials/#sides
Please let me know if you have any other questions!
This is fabulous. Thank you!
Hey Errin,
Happy Sunday!! I appreciate you making this recipe and your comment, so glad to hear it turned out nicely for you! XxT
Best tortilla soup ever! Don’t forget the sour cream! 😋
Thanks so much, Pam! Love to hear this recipe was enjoyed, I appreciate you making it! xx
This has to be one of the best soups I have EVER had. It is so delish! After I made it the first time, I think I made it every week for a month straight. I did add a little bit of heavy cream just because it’s winter and it felt right. But if I made this in the summer I would leave it out.
Thank you so much, Ashley! So glad to hear this dish was a winner, I appreciate you making it! xx
This is our favorite soup in rotation right now. The salsa is a GAME CHANGER!!!
Hey there,
Wonderful! Thank you so much for trying this recipe and your feedback, so glad to hear it turned out well for you! xx
Another winner from Tieghan! This was hearty, delicious and easy to throw together on a snowy Colorado night. Will definitely make again. Thanks!!
Hey Meghan,
Thanks so much! So glad to hear this recipe was a hit, I appreciate you making it! Have a great Friday! xxT
All the stars, so good! It makes a lot! Any idea if it will freeze well?
Yes, you can totally freeze this!
Sounds delicious! What hot sauce did you use?
Thanks so much, Sandy! I like to use frank’s red hot sauce. Please let me know if you have any other questions! xT
This soup is liquid gold!
Thanks so much, Susan! Love to hear this recipe was enjoyed:) xT
Delicious. Used half of salsa verde and omitted hot sauce for less heat. I had mine with left over corn bread. Thank you HBH.
Hey there,
Fantastic! Thanks so much for trying this recipe, love to hear it was a winner! xxT
It was good! Quick and easy. Potatoes don’t belong in tortilla soup but I didn’t hate the addition, I took it upon myself to add some corn. I cooked a chicken breast in the broth and veggies prior to adding the salsas, then took it out and shredded it before serving.
Hi Lindsay,
Happy Friday!! I appreciate you giving this recipe a try and your comment, so glad to hear it turned out nicely for you! xxT