While classic chicken tortilla soup is always a reliable crowd-pleaser, sometimes I crave something with a little more zest and complexity. This Chile Verde Tortilla Soup is exactly that! It takes the beloved comfort of a hearty chicken soup and drenches it in vibrant, slightly spicy Mexican flavors, focusing on the beautiful green hue of salsa verde and various chiles.
This soup is incredibly rewarding. It’s warming, flavorful, and packs a fantastic punch thanks to ingredients like poblano peppers, canned green chiles, and a generous splash of salsa verde. The best part? The little secret of crushing tortilla chips right into the broth gives it an authentic masa flavor and a subtle thickness. This is my go-to recipe when I need something quick that feels truly special and invigorating.
Why You’ll Love This Recipe
- Vibrant & Zesty Flavor: A bold, green-chile twist on traditional tortilla soup that wakes up your taste buds.
- Quick Comfort: Fast enough for a weeknight dinner, but flavorful enough for company.
- Tortilla Chip Magic: Crushed tortilla chips blend seamlessly into the broth, adding authentic corn flavor and thickness.
- Customizable Heat: Easily adjust the spiciness by choosing mild or medium salsa verde and adding jalapeños for more kick.
Recipe Card Info
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Ingredients
For the Soup:
- 1 Tbsp olive or avocado oil
- 1 small red onion, diced
- 2 ribs celery, diced
- 1/2 green bell pepper, diced
- 1 medium poblano pepper, diced
- 4 oz (approx. 1 medium) gold potatoes, cut into small 1/4″ cubes
- 10 oz can Rotel diced tomatoes & green chiles (drained)
- 12 oz jar salsa verde (mild or medium)
- 4 oz can mild green chiles, drained
- 2 cloves garlic, minced
- 1 Tbsp taco seasoning
- 8 restaurant-style tortilla chips, crushed (for thickening)
- 3 cups low-sodium chicken or vegetable broth
- 2 cups shredded, pre-cooked chicken (rotisserie is perfect)
- 1/2 of a lime, for fresh juice
- 1/4 tsp sugar (optional, to balance acidity)
- 2 Tbsp finely chopped fresh cilantro
- Salt, as needed
Suggested Toppings:
- Whole tortilla chips for dipping
- Sliced avocado
- Shredded Pepper Jack cheese or Cotija
- Sour cream or Mexican crema
Instructions
- Sauté Aromatics: Heat the oil in a large soup pot or Dutch oven over medium heat. Add the red onion, celery, bell pepper, poblano pepper, and potatoes. Sauté until the vegetables are softened, about 8 minutes.
- Add Chile Base: Stir in the drained Rotel, salsa verde, canned green chiles, minced garlic, taco seasoning, and the crushed tortilla chips. Stir well until fragrant. The crushed chips will start to absorb liquid.
- Simmer Broth: Pour in the chicken broth. Increase the heat to medium-high and bring the soup to an active simmer. Cook for 10 minutes, stirring occasionally.
- Finish & Serve: Reduce the heat to low. Stir in the pre-cooked shredded chicken and fresh cilantro. Squeeze in the juice from half of the lime and add a small pinch of sugar to balance the acidity. Taste and add salt as needed.
- Garnish: Serve immediately with whole tortilla chips for dipping and plenty of your favorite toppings like avocado, cheese, or crema.
Chef’s Tips for Success
- Tip 1 (Balancing Flavor): The pinch of sugar is not meant to make the soup sweet, but rather to counteract the high acidity and tang from the chiles and tomatoes, giving the soup a brighter, more rounded flavor. Don’t skip it!
- Tip 2 (Poblano Heat Check): Poblano peppers can be unpredictable—some are mild, and some have a hidden kick. If you’re sensitive to heat, taste a small piece of the poblano before adding it, and use only half if it seems too fiery.
Encouraging Conclusion
This Chile Verde Tortilla Soup is a burst of fresh, zesty flavor that’s perfect when you need a little warmth and excitement in your meal rotation. It’s surprisingly easy to make and the leftovers are fantastic for lunch the next day!
