Warm and Zesty Salsa Verde Chicken and Rice Tortilla Soup

There’s nothing quite like a steaming bowl of tortilla soup to lift your spirits on a chilly day. Today, I’m excited to share my absolute favorite version: Salsa Verde Chicken and Rice Tortilla Soup. This vibrant, Mexican-inspired dish combines tender chicken, fluffy rice, and the bright, tangy kick of salsa verde for a soup that’s both comforting and refreshing.

I first discovered this recipe during a cooking vacation in central Mexico, where I was lucky enough to learn from local home cooks who shared their family secrets. What makes this soup special is the perfect balance of flavors—the earthy roasted tomatillos in the salsa verde, the subtle heat from jalapeños, the heartiness from chicken and rice, and those incredible crispy tortilla strips that add just the right amount of crunch.

Whether you’re looking for a cozy weeknight dinner or an impressive dish to serve guests, this soup delivers big on flavor while being surprisingly straightforward to prepare. Let’s get cooking!

What Makes This Soup Special

This isn’t your average tortilla soup. Here’s what sets this recipe apart:

• Salsa Verde Base: Unlike traditional tomato-based tortilla soups, this version uses tangy salsa verde made from roasted tomatillos for a bright, zesty foundation.
• One-Pot Wonder: Everything cooks in a single pot, building layers of flavor while saving on cleanup.
• Versatile and Customizable: The soup itself is gluten-free, and you can easily adapt it with your favorite toppings or make it dairy-free by omitting the cheese.
• Balanced Meal: Protein from chicken, complex carbs from rice, healthy fats from avocado—this soup has it all!
• Make-Ahead Friendly: The soup actually tastes even better the next day as the flavors meld together overnight.

Ingredients You’ll Need

For the Soup Base:

• 2 tablespoons olive oil
• 1 large white onion, diced
• 4 garlic cloves, minced
• 2 jalapeños, seeded and diced (leave seeds for extra heat)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (preferably Mexican)
• ½ teaspoon ground coriander
• 8 cups chicken broth (homemade or low-sodium)
• 1½ cups salsa verde (homemade or store-bought)
• 1 pound boneless, skinless chicken breasts (about 2 large breasts)
• ¾ cup uncooked long-grain white rice
• Juice of 2 limes
• ½ cup chopped fresh cilantro
• Salt and pepper to taste

For Homemade Salsa Verde (optional):

• 1½ pounds tomatillos, husked and rinsed
• 1 white onion, quartered
• 2 jalapeños, stemmed
• 3 garlic cloves, unpeeled
• ½ cup fresh cilantro
• 1 teaspoon salt
• Juice of 1 lime

For the Tortilla Strips:

• 8 corn tortillas, cut into thin strips
• 2 tablespoons vegetable oil
• ½ teaspoon salt

For Toppings:

• 2 avocados, diced
• 1 cup shredded Monterey Jack cheese
• ½ cup Mexican crema or sour cream
• ¼ cup chopped fresh cilantro
• 2 limes, cut into wedges
• 1 jalapeño, thinly sliced (optional)
• Radishes, thinly sliced (optional)

Step-by-Step Instructions

Preparing Homemade Salsa Verde (Optional)

If you’re using store-bought salsa verde, you can skip this step. But trust me, the homemade version takes this soup to another level!

1. Preheat your broiler. Line a large baking sheet with foil.
2. Place the tomatillos, quartered onion, jalapeños, and unpeeled garlic cloves on the baking sheet.
3. Broil for 7-10 minutes, turning occasionally, until vegetables are charred in spots and tomatillos are soft.
4. Let cool slightly. Peel the garlic cloves and transfer all roasted vegetables to a blender.
5. Add fresh cilantro, salt, and lime juice. Blend until smooth.
6. Taste and adjust seasoning as needed. Set aside.

Making the Crispy Tortilla Strips

1. Preheat oven to 375°F (190°C).
2. Toss tortilla strips with vegetable oil and salt in a large bowl until evenly coated.
3. Spread in a single layer on a baking sheet.
4. Bake for 12-15 minutes, stirring halfway through, until golden brown and crispy.
5. Remove from oven and let cool completely. They’ll crisp up more as they cool.

Cooking the Soup

1. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic, diced jalapeños, cumin, oregano, and coriander. Cook for 1 minute until fragrant.
4. Pour in chicken broth and salsa verde, stirring to combine. Bring to a simmer.
5. Add whole chicken breasts and simmer, covered, for 15-20 minutes until chicken is cooked through (internal temperature of 165°F/74°C).
6. Remove chicken from pot and let cool slightly before shredding with two forks.
7. Meanwhile, add rice to the simmering broth. Cook, partially covered, for about 15-20 minutes until rice is tender.
8. Return shredded chicken to the pot. Stir in lime juice and chopped cilantro.
9. Season with salt and pepper to taste.
10. Simmer for another 5 minutes to allow flavors to meld.

Serving the Soup

1. Ladle hot soup into bowls.
2. Top with a generous handful of crispy tortilla strips.
3. Let everyone add their own toppings: avocado, cheese, crema, cilantro, jalapeño slices, and a squeeze of lime.

Nutritional Information

Here’s a breakdown of the approximate nutritional values per serving (without toppings):

Note: Values are approximate and will vary based on specific ingredients used

Helpful Tips for Perfect Results

I’ve made this soup dozens of times over the years, and these tips will help you achieve stellar results:

• Toast your spices: Giving the cumin, oregano, and coriander a brief toast in the oil before adding liquids will intensify their flavors.
• Don’t overcook the rice: Check it frequently after 15 minutes of cooking. You want it tender but still with a slight bite—not mushy.
• Season gradually: Salsa verde and chicken broth can vary in saltiness, so taste and adjust seasoning throughout the cooking process.
• Make it ahead: This soup tastes even better the next day! Just wait to add the toppings until serving.
• Control the heat: Remove all jalapeño seeds and membranes for a milder soup, or leave them in for extra kick.
• Freeze smartly: If planning to freeze portions, do so before adding the rice, then add freshly cooked rice when reheating.

Common Mistakes to Avoid

• Don’t boil the soup vigorously once the chicken is added—a gentle simmer will keep the chicken tender.
• Avoid adding all the lime juice at once. Start with half, taste, and adjust as needed to avoid over-acidifying the soup.
• Don’t skip the tortilla strips! They’re essential for that authentic tortilla soup experience.
• Resist the urge to stir the soup constantly when the rice is cooking—this can make it gummy.

Variations to Try

Vegetarian Option

Replace chicken broth with vegetable broth and substitute the chicken with:

• 2 cans of black or pinto beans, drained and rinsed
• 1 cup of diced zucchini
• 1 cup of corn kernels (fresh or frozen)

Instant Pot Method

1. Use the sauté function for steps 1-3.
2. Add broth, salsa verde, and chicken.
3. Pressure cook on High for 8 minutes.
4. Quick release, remove chicken, and shred.
5. Add rice, set to pressure cook for 4 minutes.
6. Quick release, add back chicken, lime juice, and cilantro.

Slow Cooker Adaptation

1. Add onion, garlic, jalapeños, spices, broth, salsa verde, and whole chicken breasts to slow cooker.
2. Cook on low for 6 hours or high for 3-4 hours.
3. Remove and shred chicken.
4. Add rice and cook for another 20-30 minutes on high until rice is tender.
5. Stir in chicken, lime juice, and cilantro before serving.

Make It a Complete Meal

This soup is substantial enough to be a complete meal on its own, but if you’d like to round out your dinner menu, here are some perfect accompaniments:

• Simple side salad: Mix greens with sliced jicama, orange segments, and a light lime vinaigrette.
• Cornbread muffins: The slightly sweet cornbread pairs wonderfully with the tangy soup.
• Quesadillas: Simple cheese quesadillas make great dippers for the soup.
• Agua fresca: A refreshing cucumber or watermelon agua fresca balances the soup’s heat.

Storing and Reheating

• Refrigerator: Store soup (without toppings) in an airtight container for up to 4 days.
• Freezer: Freeze in portion-sized containers for up to 3 months. As mentioned, I recommend freezing without rice if possible.
• Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of broth if needed to thin it out. Microwave individual portions on 70% power, stirring halfway through.

Frequently Asked Questions

Can I use rotisserie chicken instead of cooking raw chicken? Absolutely! Simply shred about 3 cups of rotisserie chicken and add it to the soup after the rice is fully cooked. This is a great time-saver.

Is this soup spicy? With the jalapeño seeds removed, the soup has a mild to medium heat level. You can adjust by using more or fewer jalapeños or by serving with additional hot sauce on the side.

Can I make this with brown rice instead? Yes, but brown rice takes longer to cook. Add an additional 15-20 minutes to the cooking time and possibly a bit more broth as brown rice absorbs more liquid.

What if I don’t like cilantro? You can substitute with fresh parsley or simply omit it. The soup will still have plenty of flavor from the other ingredients.

Can I use chicken thighs instead of breasts? Definitely! Boneless, skinless chicken thighs are even more forgiving and won’t dry out as easily. They may need a few extra minutes of cooking time.

How can I make this dairy-free? Simply omit the cheese and use a dairy-free alternative to the Mexican crema or sour cream, such as coconut yogurt with a squeeze of lime.

Can I make this in advance for a dinner party? This is an excellent make-ahead soup! Prepare it a day in advance (it gets even better overnight), and reheat gently before serving. Keep the toppings separate and let guests build their own bowls.

My Personal Touch

What I love most about this recipe is how versatile it is. Sometimes I’ll add a handful of fire-roasted corn kernels for sweetness and texture. Other times, I’ll swirl in a spoonful of Mexican chorizo that I’ve browned separately for an extra layer of flavor. The possibilities are endless!

I always keep individual portions in my freezer for those days when I need something comforting but don’t have the energy to cook. A quick thaw, some fresh avocado and tortilla strips on top, and I have a restaurant-quality meal in minutes.

This soup has become my signature dish when hosting friends with dietary restrictions because it can easily be adapted for almost anyone. The base is naturally gluten-free, and the toppings can be customized to suit each person’s preferences and needs.

Whether you’re looking to warm up on a cold night, fighting off a cold, or just craving something flavorful and satisfying, this Salsa Verde Chicken and Rice Tortilla Soup delivers every time. I hope it becomes a favorite in your recipe collection as it has in mine!

Q&A Section

What makes salsa verde different from regular salsa? Salsa verde uses tomatillos as its base rather than red tomatoes. Tomatillos are small, green fruits encased in a papery husk and have a bright, tangy flavor that’s less sweet than tomatoes. This gives salsa verde its distinctive tart and zesty profile that works beautifully in this soup.

Can I prepare components of this soup in advance? Absolutely! You can make the salsa verde and tortilla strips up to 3 days ahead. Store the salsa verde in an airtight container in the refrigerator and keep the tortilla strips in a paper bag at room temperature to maintain their crispness.

What’s the best way to achieve a balance of flavors in this soup? The key is to taste and adjust as you go. After adding the lime juice, taste your soup and add more salt if it tastes flat, more lime if it needs brightness, or a drizzle of honey if it’s too tangy. Remember that the toppings will also add flavor dimensions.

Why do you recommend serving toppings separately instead of adding them to the pot? Serving toppings separately allows each person to customize their bowl according to their preferences. It also preserves the texture of ingredients like avocado and tortilla strips, which would become soggy if added to the hot soup too soon.

How can I tell when the chicken is perfectly cooked? The most reliable method is using an instant-read thermometer, which should register 165°F (74°C) when inserted into the thickest part of the chicken breast. If you don’t have a thermometer, check that the chicken is no longer pink in the center and the juices run clear when you cut into it.

Is there a way to make this recipe even more economical? Yes! Use chicken thighs instead of breasts (they’re usually cheaper), make your own chicken broth by simmering chicken bones with vegetable scraps, and grow your own cilantro and jalapeños if you have garden space. Also, buying tomatillos when they’re in season and making large batches of salsa verde to freeze can save money in the long run.