Name: Chile Verde Tortilla Soup
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 Tbsp olive or avocado oil; 1 small red onion, diced; 2 ribs celery, diced; ½ green bell pepper, diced; 1 medium poblano pepper, diced; 4 oz gold potatoes, cut into ¼″ cubes; 10 oz Rotel diced tomatoes & green chiles, mostly drained; 12 oz salsa verde; 4 oz canned mild green chiles, drained; 2 cloves garlic, minced; 1 Tbsp taco seasoning; 8 tortilla chips, crushed; 3 cups low-sodium chicken or vegetable broth; 2 cups shredded cooked chicken; ½ lime, juiced; Salt, as needed; Pinch of sugar; 2 Tbsp finely chopped fresh cilantro; Whole tortilla chips, for serving; Optional toppings: avocado, cheese, cilantro, crema, red onion, green onions, pickled jalapeños

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Short Description

A bold and flavorful soup infused with salsa verde, chicken, tortilla crunch, and bright citrus—packed with vegetables, tender chicken, and crispy toppings for a satisfying dish.

Why You’ll Love This Recipe

Vibrant flavors: salsa verde, green chiles, and Rotel tomatoes bring tangy heat and color
Textural contrast: soft vegetables and shredded chicken mingle with crushed and whole tortilla chips
Quick and adaptable: uses pre-cooked chicken and minimal simmer time, ideal for easy weeknight meals
Topping potential: customize with avocado, cheese, cilantro, and crema for personalized bowls

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 Tbsp olive or avocado oil
1 small red onion, diced
2 ribs celery, diced
½ green bell pepper, diced
1 medium poblano pepper, diced
4 oz gold potatoes, cut into small ¼″ cubes
10 oz Rotel diced tomatoes & green chiles, drained of most juices
12 oz salsa verde
4 oz canned mild green chiles, drained
2 cloves garlic, minced
1 Tbsp taco seasoning
8 tortilla chips, crushed*
3 cups low-sodium chicken or vegetable broth
2 cups shredded, pre-cooked chicken (e.g., leftovers or rotisserie)
½ lime, juiced
Salt, as needed
Pinch of sugar
2 Tbsp finely chopped fresh cilantro
Whole tortilla chips, for serving

*These crushed chips help slightly thicken and flavor the base.

Suggested Toppings (optional):
additional chopped cilantro, green onions, sliced avocado, shredded pepper jack or crumbled cotija, chopped red onion, pickled jalapeños, sour cream or Mexican crema

Directions

Heat the oil over medium in a 4–5 quart soup pot or Dutch oven until shimmering.
Add onion, celery, bell pepper, poblano, and potatoes. Sauté until the vegetables start to soften, about 8 minutes.
Stir in Rotel tomatoes, salsa verde, mild green chiles, garlic, taco seasoning, and crushed tortilla chips. Mix well to coat the aromatics.
Pour in the broth and bring to a simmer over medium-high heat. Cook for 10 minutes, stirring occasionally.
Reduce heat to low. Stir in shredded chicken and fresh cilantro.
Add lime juice and a pinch of sugar to balance acidity. Taste and adjust salt as needed.
Serve hot, topped with whole tortilla chips and your choice of garnishes.

Servings And Timing

Serves: approximately 4–6 bowls, depending on portion size
Prep Time: ~15 minutes
Cook Time: ~10–12 minutes
Total Time: ~25–30 minutes

Variations

Vegetarian version: use vegetable broth and omit chicken; increase beans or add cubed sweet potato for heft
Spicier version: include jalapeños or serrano chiles, or increase taco seasoning and add cayenne or hot sauce
Creamy style: swirl in a splash of heavy cream or coconut milk at the end for richness
Tortilla alternatives: top with strips of baked tortilla or use crushed pita crisps for variation

Storage/Reheating

Refrigeration: store in airtight containers for up to 3 days. If soup thickens in the fridge, stir in a splash of broth or water when reheating.
Freezing: freeze portions for up to 3 months; thaw overnight and reheat gently.
Reheating: warm over medium-low heat until simmering; stir occasionally and add liquid if needed to achieve desired consistency.

FAQs

Can I Use Fresh Chicken Instead Of Pre-Cooked?

Yes—add raw chicken to the simmering soup and cook until fully cooked (about 8–10 minutes), then shred or dice before serving.

Will The Tortilla Chips Get Soggy?

Some will soften as they cook, contributing to thickness. Whole chips added at the end retain crunch for garnish.

Can I Use Other Chiles?

Yes—delicious swaps include fire-roasted peppers, chopped Anaheim or poblano, or charred jalapeños for more heat and smokiness.

What If I Don’t Have Rotel Tomatoes?

Use diced tomatoes and chopped canned chiles separately. Adjust salt and spice to compensate for less seasoned liquid.

Do I Need To Add Sugar?

The pinch of sugar balances acidity from vinegar and tomatoes—skip or reduce based on sweetness of salsa verde and personal preference.

Is Lime Juice Optional?

Lime juice brightens the soup; if omitted, consider a splash of apple cider vinegar or lemon to add acidity.

Can I Prep This A Day Ahead?

Yes—make the soup ahead and refrigerate. Add fresh toppings just before serving. Tortilla chips can be added earlier if you prefer a denser texture.

How Can I Make It Dairy-Free?

This recipe is already dairy-free. Use plant-based garnishes (avoid cheese or use vegan crema).

Can I Add Beans Or Corn?

Absolutely—stir in canned black beans, pinto beans, or corn kernels during step 4 and heat through with the broth.

What Do I Serve Alongside This Soup?

Serve with warm tortillas or cornbread, a side salad, or as part of a Tex-Mex spread with rice and guacamole.

Conclusion

Chile Verde Tortilla Soup is a colorful, flavorful, and quick-to-make meal that brings together zesty salsa verde, tender chicken, crisp vegetables, and crunchy tortilla chips. Whether you top it with fresh avocado or tangy crema, it’s a wholesome, adaptable dish that satisfies every craving. Serve it hot and customized to your favorite toppings for a bowl that’s both comforting and bold.

Maggie

Chile Verde Tortilla Soup