Salsa Verde Tortilla Soup. – Half Baked Harvest

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: 

Poblano Chicken Tortilla Soup

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!