Chicken Verde Tortilla Soup
This Chicken Verde Tortilla Soup is a rich, comforting blend of bold green chile flavor and creamy indulgence, designed to warm you from the inside out.
Tender chicken simmers with aromatic onions, garlic, and oregano in a savory broth, then is finished with a smooth white cheese sauce that brings everything together into a velvety, satisfying bowl.
Crushed corn tortilla chips add body and texture, giving the soup its signature tortilla-style character—hearty, cozy, and perfect for feeding a crowd or savoring on a quiet, comforting night.
Why People Will Love This Recipe
Bold Green Chile Flavor – The generous amount of green chiles delivers deep, savory warmth with a gentle heat that defines classic verde-style comfort food.
Rich, Creamy Texture – The white cheese sauce transforms the broth into a smooth, velvety soup that feels indulgent without being overwhelming.
Hearty and Filling – Loaded with tender chicken and thickened with tortilla chips, this soup eats like a full meal rather than a light starter.
Comfort Food Appeal – Warm, cheesy, and satisfying, it’s the kind of dish that feels instantly cozy and familiar.
Perfect Balance of Savory and Mild Spice – Oregano, garlic, and onions enhance the chile flavor without competing with it.
Great for Feeding a Crowd – The recipe makes a large batch, making it ideal for gatherings, potlucks, or family dinners.
Customizable at the Table – Easy to personalize with toppings like cilantro, lime, sour cream, or extra tortilla chips.
Restaurant-Style Flavor at Home – Creamy, bold, and polished, it tastes like something you’d order at a Mexican or Southwestern restaurant.
Leftovers Taste Even Better – The flavors deepen as it sits, making the soup even more delicious the next day.
Comforting Yet Unique – Familiar tortilla soup elements paired with a creamy verde twist make this recipe feel special and memorable.
Key Ingredients
Cooked Chicken Breast – Tender, protein-rich chicken forms the hearty foundation of the soup, soaking up the bold green chile and cheese flavors in every bite.
Green Chiles – The star ingredient, green chiles bring earthy heat, brightness, and classic verde character without overwhelming spice.
White Cheese Sauce – Adds luxurious creaminess and body, transforming the broth into a rich, velvety soup with comforting depth.
Low-Sodium Chicken Stock – Provides a savory base while allowing the green chiles and cheese to shine without excessive saltiness.
Red Onion – Adds gentle sweetness and aromatic depth when sautéed, balancing the heat of the chiles.
Fresh Garlic – Enhances savory notes and builds flavor from the very first step.
Dried Oregano – Brings subtle herbal warmth that complements the green chile profile.
Corn Tortilla Chips – Crushed and stirred in at the end, they thicken the soup naturally and add classic tortilla texture.
Unsalted Butter – Used to sauté the aromatics, butter adds richness and helps develop deep flavor.
Optional Garnishes – Fresh cilantro, lime wedges, sour cream, or extra tortilla chips provide contrast and freshness when serving.
Expert Tips:
Sauté Aromatics Slowly – Cook the onions, garlic, and oregano gently in butter until fully softened and fragrant. This builds a deep, savory base before any liquids are added.
Drain Green Chiles Thoroughly – Excess liquid from canned chiles can dilute the soup. Draining well keeps the flavor concentrated and the texture creamy.
Use Well-Seasoned Chicken – If your chicken was cooked plainly, season it lightly before adding so it doesn’t taste flat in the finished soup.
Simmer Gently, Not Rapidly – A low, steady simmer allows flavors to meld without breaking the cheese sauce or making the soup greasy.
Add Cheese Sauce Slowly – Stir continuously when adding the white cheese sauce to ensure a smooth, cohesive texture with no separation.
Adjust Thickness at the End – The tortilla chips will thicken the soup quickly. Add them gradually so you can control the final consistency.
Taste Before Final Seasoning – Salt levels can vary depending on the broth and cheese sauce. Always taste before adding extra salt.
Finish Just Before Serving – Add tortilla chips at the last moment to preserve some texture and prevent them from dissolving completely.
Let It Rest Briefly – Allow the soup to sit for 5 minutes off heat before serving so flavors settle and thicken slightly.
Customize with Fresh Garnishes – Lime juice, cilantro, or a dollop of sour cream can brighten and balance the richness of the soup.
Chicken Verde Tortilla Soup
Ingredients
2 tablespoons unsalted butter
3 cups red onion, finely diced
1½ tablespoons fresh garlic, finely minced
2 teaspoons dried oregano
4 pounds cooked chicken breast, cut into small pieces
10 cups canned green chiles, drained well
5 cups low-sodium chicken stock
5 cups white cheese sauce (made without wine or pork products)
3 cups crushed yellow corn tortilla chips
Instructions
Sauté the Aromatics
In a large pot set over medium heat, melt the butter.
Add the diced onions, chopped garlic, and dried oregano, cooking until the onions are soft and fragrant.
Add Chicken and Chiles
Stir in the cooked chicken and drained green chiles, mixing well so everything is evenly distributed.
Simmer the Soup Base
Pour in the chicken broth and bring the mixture to a gentle simmer, allowing the flavors to meld.
Incorporate the Cheese Sauce
Add the white cheese sauce and stir continuously until the soup is smooth, fully combined, and heated through.
Finish with Tortilla Chips
Just before serving, stir in the crushed tortilla chips to slightly thicken the soup and add texture.
Serve
Garnish as desired and serve warm.
Important Notes When Making Chicken Verde Tortilla Soup
This Is a Creamy Verde-Style Soup – Unlike traditional clear tortilla soup, this recipe is intentionally rich and velvety due to the white cheese sauce. The creamy texture is a defining feature.
Heat Level Depends on the Chiles – Canned green chiles vary by brand and heat. Taste before adding all of them if serving spice-sensitive guests.
Consistency Changes Quickly – Crushed tortilla chips thicken the soup fast. Add them gradually and serve soon after to avoid an overly thick texture.
Avoid High Heat After Adding Cheese – Boiling can cause the cheese sauce to separate or become grainy. Keep heat low and steady once dairy is added.
Salt Builds from Multiple Sources – Chicken stock, cheese sauce, and tortilla chips all contribute salt. Season conservatively and adjust at the end.
Large-Batch Friendly – This recipe scales well for crowds, but stir frequently to keep the cheese sauce evenly incorporated.
Best Served Fresh – While leftovers are delicious, the tortilla chips continue to soften over time. For best texture, enjoy the soup the day it’s made.
Reheating Requires Care – Warm gently over low heat, stirring often. Add a splash of stock or milk if the soup thickens too much.
Tortilla Chips Are Functional, Not Just Garnish – They provide both flavor and body. Skipping them will noticeably change the soup’s character.
Customizable but Intentional – Add-ins like corn, beans, or cilantro work well, but too many extras can overpower the clean verde-cheese balance.
How to Enjoy Chicken Verde Tortilla Soup After Cooking
Let the Soup Rest Briefly
Allow the soup to sit off the heat for about 5 minutes before serving. This gives the flavors time to settle and lets the texture thicken slightly for a more satisfying bowl.
Serve Warm, Not Boiling Hot
The soup tastes best when warm, not scalding. Serving it slightly cooled allows the creamy cheese base and green chile flavors to fully shine.
Enhance with Fresh Garnishes
Add toppings like chopped cilantro, a squeeze of fresh lime juice, sliced jalapeños, sour cream, or extra tortilla chips to add brightness and contrast.
Adjust Texture at the Table
If the soup thickens more than you prefer, stir in a small splash of warm chicken stock or milk to loosen it to your liking.
Pair with Simple Sides
Serve with warm tortillas, crusty bread, or a light green salad to balance the richness of the soup.
Enjoy as a Complete Meal
With hearty chicken, cheese, and tortillas, this soup is filling enough to stand on its own without additional dishes.
Savor the Layers of Flavor
Take time to notice how the savory chicken, creamy cheese sauce, and earthy green chiles work together in each spoonful.
Reheat Gently if Needed
Warm leftovers slowly over low heat, stirring often to maintain a smooth texture and prevent the cheese from separating.
Enjoy Fresh for Best Texture
The tortilla chips continue to soften as the soup sits, so it’s at its best the day it’s made.
Share and Customize
Set out toppings and let everyone personalize their bowl—this soup is perfect for relaxed, family-style meals.
Nutrition Information
(Estimated, per serving)
Calories: 480–530 kcal | Total Fat: 26–30 g | Saturated Fat: 14–17 g | Monounsaturated Fat: 7–9 g | Polyunsaturated Fat: 2–3 g | Cholesterol: 135–155 mg | Sodium: 950–1,150 mg (depending on broth, cheese sauce, tortilla chips, and added salt) | Total Carbohydrates: 26–30 g | Dietary Fiber: 3–4 g | Sugars: 4–6 g | Protein: 34–38 g
Frequently Asked Questions
Is Chicken Verde Tortilla Soup spicy?
It’s typically mild to medium in heat. The spice level depends mainly on the brand and type of canned green chiles used. You can easily adjust heat by choosing mild chiles or adding fresh jalapeños or hot sauce at serving time.
Can I make this soup ahead of time?
Yes. This soup can be made several hours in advance and gently reheated. For best texture, wait to add the crushed tortilla chips until just before serving.
Can I freeze this soup?
Freezing is possible, but the texture may change slightly due to the cheese sauce. If freezing, consider freezing the soup before adding the cheese sauce and tortilla chips, then stir them in after reheating.
How do I keep the cheese sauce from separating?
Maintain low heat once the cheese sauce is added and avoid boiling. Stir continuously while warming to keep the soup smooth and cohesive.
What toppings pair best with this soup?
Fresh cilantro, lime juice, sour cream, avocado slices, extra tortilla chips, and shredded cheese all complement the creamy verde flavors beautifully.
When should I add the tortilla chips for the best texture?
Add the crushed tortilla chips at the very end, just before serving. This allows them to thicken the soup slightly without dissolving completely or turning the soup overly dense.
How do I prevent the cheese sauce from breaking or turning grainy?
Keep the heat low once the cheese sauce is added and stir continuously. Avoid boiling the soup after adding any dairy to maintain a smooth, creamy texture.
Can I use freshly cooked chicken instead of pre-cooked chicken?
Yes. Cook and season the chicken separately, then dice or shred it before adding. Fully cooked chicken prevents overcooking and keeps the texture tender.
What’s the ideal consistency before serving?
The soup should be thick and creamy but still spoonable. If it’s too thick, thin it with warm chicken stock; if too thin, add a small handful of additional crushed tortilla chips.
Should I season the soup early or at the end?
Season lightly at the beginning, then adjust at the end. Broth, cheese sauce, tortilla chips, and green chiles all add salt, so final seasoning is best done just before serving.