Creamy Chicken Tortilla Soup (Print Version)

A rich and flavorful soup featuring a salsa verde base, poblano and jalapeño peppers, tender shredded chicken, and luscious cream cheese, topped with creamy avocado and crispy tortilla chips.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 1 pound)
02 - 4 cups low-sodium chicken broth

→ Vegetables and Aromatics

03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, diced
05 - 2 poblano peppers, seeded and diced
06 - 1 jalapeño pepper, seeded and finely diced
07 - 2 cloves garlic, minced

→ Soup Base

08 - 1.5 cups salsa verde
09 - 1 teaspoon ground cumin
10 - 0.5 teaspoon smoked paprika
11 - 0.5 teaspoon dried oregano
12 - Salt and black pepper to taste

→ Creamy Elements

13 - 4 ounces cream cheese, cubed and softened
14 - 0.5 cup heavy cream

→ Toppings

15 - 1 ripe avocado, diced
16 - 1 cup tortilla chips, crushed
17 - 2 tablespoons fresh cilantro, chopped
18 - 1 lime, cut into wedges

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, poblano peppers, and jalapeño. Sauté for 4 to 5 minutes until vegetables are softened.
02 - Add minced garlic to the pot and cook for 1 minute until fragrant.
03 - Pour in chicken broth and salsa verde. Stir in ground cumin, smoked paprika, dried oregano, salt, and black pepper.
04 - Add chicken breasts to the pot. Bring to a gentle boil, then reduce heat and simmer covered for 15 to 18 minutes until chicken is fully cooked through.
05 - Remove chicken breasts from the pot and shred using two forks. Return shredded chicken to the soup.
06 - Reduce heat to low. Add cubed cream cheese and stir constantly until melted and fully incorporated into the soup.
07 - Stir in heavy cream and simmer gently for 3 to 4 minutes. Adjust seasoning as needed with additional salt and pepper.
08 - Ladle soup into serving bowls. Top each portion with diced avocado, crushed tortilla chips, fresh cilantro, and a squeeze of lime juice.

# Expert Advice:

01 -
  • The combination of poblano and jalapeño creates layers of warmth without overwhelming heat, letting even spice-cautious guests come back for seconds.
  • It transforms ordinary weeknights into something special, yet comes together quickly enough that you can throw it together even when exhaustion has you contemplating takeout.
02 -
  • Adding the cream cheese while the soup is boiling will cause it to separate, giving you a grainy texture instead of the silky finish we want.
  • The lime isnt just a garnish but actually unlocks the flavors, making everything taste brighter and more defined when squeezed over just before eating.
03 -
  • When youre short on time, an immersion blender can create a thicker base quickly, just pulse it a few times before adding the chicken and cream components.
  • The soup freezes beautifully if you stop before adding the cream and cream cheese, then simply thaw, heat, and add the dairy when reheating for a quick freezer meal that tastes freshly made.
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