Creamy Chicken Tortilla Soup (Print Version)

Tender chicken in a spicy verde broth with peppers, cream cheese, and classic Tex-Mex toppings.

# What You'll Need:

→ Chicken

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

→ Vegetables & Aromatics

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

→ Soup Base

08 - 1 1/2 cups salsa verde
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - Salt and black pepper to taste

→ Creamy Elements

13 - 4 ounces cream cheese, cubed and softened
14 - 1/2 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, and jalapeño. Sauté for 4 to 5 minutes until 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 cumin, smoked paprika, oregano, salt, and black pepper until well combined.
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 cream cheese cubes, stirring constantly until melted and fully incorporated into the soup.
07 - Stir in heavy cream and simmer gently for 3 to 4 additional minutes. Adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls. Top each serving with diced avocado, crushed tortilla chips, chopped cilantro, and a squeeze of fresh lime juice.

# Expert Advice:

01 -
  • The combination of creamy texture with the bright, tangy kick of salsa verde creates this magical balance that somehow tastes both indulgent and refreshing at once.
  • You can adjust the heat level exactly to your preference by keeping or removing jalapeño seeds, which means everyone at your table can enjoy it their way.
02 -
  • Always add the cream cheese and heavy cream after removing the pot from high heat to prevent any chance of curdling which I learned the hard way during my first attempt.
  • The soup actually tastes even better the next day after the flavors have had time to meld together in the refrigerator.
03 -
  • If your soup ever looks like its about to break or curdle, immediately remove it from heat and whisk in an ice cube, which will quickly bring down the temperature and help the ingredients re-emulsify.
  • Reserve some of the crushed tortilla chips to add halfway through eating, giving you that perfect textural contrast throughout the entire bowl.
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