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It’s officially fall, and that means soup season is here! This Salsa Verde Soup has been one of my all-time favorites since I was a kid, so I had to share it with you. It’s made with a spicy, homemade salsa Verde base featuring fresh tomatillos, Serrano peppers, cilantro, and lots of garlic. The soup is simmered in a delicious broth with tender shredded chicken and white beans, then topped with all the best fixings—crispy tortilla strips, cilantro avocado slices, shredded cheese, lime juice, and a dollop of sour cream. It’s bursting with flavor and packs a punch. If you feel a cold coming on, this soup is sure to kick it out!
It’s cozy season and that means we can enjoy all things cozy and delicious in the comfort of our homes watching your favorite movie and shows. Let this soup instantly warm you up with each bite.
What’s Salsa Verde?
One of my absolute favorite salsas. Salsa Verde is a classic Mexican salsa that literally translates to “green salsa.” Unlike traditional red salsa made with red tomatoes, salsa verde is made with tomatillos, which are related to the tomato but have a bright, citrusy flavor. Note: they are not green tomatoes.
This tomatillo-based sauce can be roasted, boiled, or charred along with peppers, onions, and garlic. It’s then blended with fresh cilantro and seasoned to perfection for a vibrant, tangy taste.
Is Salsa Verde Spicy?
Salsa verde can be spicier than red salsas depending on the peppers used. traditionally salsa verde is made with tomatillos, white onion, cilantro, jalapeño and lime juice. Giving a touch of heat.
If you want your salsa to pack a punch, I recommend using Serrano peppers. If you want a very subtle spice, use poblano peppers.
Ingredients for Salsa Verde Soup?
Here’s what you’ll need to make this incredibly flavorful Salsa Verde soup:
- chicken: rotisserie or chicken thighs.
- onion: yellow & white onion were used in this recipe diced
- garlic: the more the merrier.
- tomatillos: the base of the salsa Verde.
- chicken bouillon: this will help flavor the soup without a lot of work
- spices: cumin, salt, pepper, onion powder and garlic powder
- lime juice: adds the perfect amount of acidity that will help brighten this delicious soup.
- cilantro: if you have the soap gene you can leave out.
- chicken bone broth: packs extra protein and nutrients. I love using this bone broth.
- white beans: for additional protein, add some white beans.
Topping Ideas for Salsa Verde Soup?
- red onion
- avocado slices
- Queso fresco or shredded colby jack cheese
- tortilla chips or tortilla strips
- tostada shells
- Jalapeño slices
- Sour cream
recipe variations?
- make it with shrimp. If chicken isn’t really your thing or you want to explore a different way try making this soup with shrimp.
- add rice: Add extra protein by adding rice to this soup. Or serving the soup over rice to prevent the rice from getting soggy.
How to store Salsa Verde Soup?
If it lasts, you can store it in an airtight container for up to 4 days. Check out my current favorite storage containers! You can also freeze it in these soup molds and reheat as needed.
What to serve this Salsa Verde soup with?
- serve it with white rice. I highly recommend cooking the white rice separate and serving the soup over the rice. This will prevent the rice from getting mushy.
- tostada shell or tortilla chips or strips. For an extra crunch feel free serve this up with some sort of tortilla. For dipping and the ultimate crunch.
More cozy recipes to try
If you try this Salsa Verde Soup please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Easy Salsa Verde Soup
Equipment
- Large pot
Ingredients
- Chicken thighs and legs or rotisserie chicken
- 64 oz chicken broth use bone broth for additional nutirents
- 2 cans white beans
- 2 garlic cloves minced
- 1/2 yellow onion diced
- 2 bay leaves
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp black pepper
- salt to taste
For the salsa verde
- 6-8 tomatillos
- 1 serrano peppers poblano *check notes*
- 2 jalapeño
- 1/2 white onion
- 3 garlic cloves
- handful cilantro
- 1 lime juice
- 1/2 tsp chicken bouillon
- salt and pepper to taste
toppings
- avocado slices
- sour cream
- shredded cheese
- jalapeño slices
Instructions
For the salsa verde
- Preheat your oven to broil.On a baking sheet, arrange the tomatillos, 1/4 onion, jalapeño, and Serrano peppers. Drizzle with olive oil and season with salt. Rub the ingredients until they are evenly coated.
- Broil on low for 10 minutes. After 10 minutes, add 3 garlic cloves to the baking sheet.
- Increase the heat to high broil and continue roasting for another 8 minutes, checking frequently and flipping as needed. The tomatillos should change color and become charred.
- Allow the roasted vegetables to cool slightly before transferring them to a blender. Add the cilantro, 1/4 raw white onion, chicken bouillon, and additional salt. Pulse until the mixture is smooth.
- Squeeze in fresh lime juice and mix until well combined. Taste and adjust the salt if necessary.
For the soup
- In a large pot, heat olive oil over medium heat. Add the onions and sauté until they become fragrant and soften, about 3 minutes. Stir in the minced garlic and sauté for an additional 2 minutes.
- Next, pour in the chicken broth and season with onion powder, garlic powder, cumin, black pepper, and salt to taste. Bring the mixture to a boil, then add in the chicken pieces. (I used chicken thighs and drumsticks.)
- Next, pour in the chicken broth or water and season with onion powder, garlic powder, cumin, black pepper, and salt to taste. Bring the mixture to a boil, then add in the chicken pieces (I used chicken thighs and drumsticks).
- Add in 2 bay leaves, cover, and boil for 25-30 minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred it.
- Pour in 2 cans of white beans along with 2 cups of the salsa verde. Bring the mixture to a low simmer. Then, add in the shredded chicken and cook for about 10-15 more minutes, or until the beans soften.
To assemble
- Ladle the soup into a bowl over white rice, if desired. Top with your favorite toppings; we recommend fresh cilantro, crispy tortilla strips, shredded cheese, and avocado slices.
- Enjoy!
Notes
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
