Pin It There's something about the sound of peppers hitting hot oil that signals comfort is on the way. I discovered this creamy chicken tortilla soup on a chilly evening when I had a container of salsa verde and absolutely nothing else inspiring in my fridge. What started as improvisation became the soup I now make whenever someone needs feeding, whether it's a quiet Tuesday or a crowded dinner table. The combination of smoky poblanos, bright salsa verde, and that luxurious cream cheese swirl feels both elegant and deeply easy to pull off.
I made this for my neighbor's book club gathering last fall, and watching everyone automatically reach for seconds told me everything. One person asked for the recipe that night, then three more people texted me within the week wanting to know what I'd done differently to make it taste so restaurant-quality. It's become my quiet proof that the best dishes aren't complicated, they're just thoughtfully built.
Ingredients
- Boneless, skinless chicken breasts (about 450 g / 1 lb): Poaching them directly in the broth keeps them moist and infuses the liquid with chicken flavor, which is gentler than starting with store-bought rotisserie chicken.
- Low-sodium chicken broth (4 cups / 1 liter): Use low-sodium so you stay in control of the final salt level, especially since salsa verde and cream cheese add their own savory notes.
- Olive oil (1 tablespoon): Just enough to get the vegetables tender without making the soup feel heavy.
- Medium yellow onion, diced: The foundation that sweetens as it softens, balancing the heat from the peppers.
- Poblano peppers (2), seeded and diced: These mild, earthy peppers are the soul of the soup, offering depth without overwhelming heat.
- Jalapeño (1), seeded and finely diced: Leave the seeds in if your crowd likes more kick, remove them for a gentler warmth.
- Garlic cloves (2), minced: Add these after the peppers have softened so they perfume the pot without turning bitter.
- Salsa verde (1 1/2 cups / 360 ml): Store-bought works beautifully here, saving you time while delivering authentic flavor.
- Ground cumin (1 teaspoon): The warming spice that ties everything together and whispers Tex-Mex.
- Smoked paprika (1/2 teaspoon): Adds a subtle smokiness that elevates the entire bowl without overpowering.
- Dried oregano (1/2 teaspoon): A quiet herbal note that balances the acidity of the salsa verde.
- Salt and black pepper to taste: Taste as you go, especially after adding the cream cheese which affects seasoning balance.
- Cream cheese (120 g / 4 oz), cubed and softened: This is the magic ingredient that makes the soup luxurious and silky without requiring heavy cream alone.
- Heavy cream (1/2 cup / 120 ml): A finishing touch that rounds out all the flavors and creates that restaurant-quality mouthfeel.
- Ripe avocado, diced: Add this right before serving so it stays creamy and doesn't turn gray or fall apart in the hot soup.
- Tortilla chips (1 cup / about 40 g), crushed: The textural contrast that transforms each spoonful, added fresh so they stay crispy.
- Fresh cilantro (2 tablespoons), chopped: Brightens every bite with herbaceous freshness.
- Lime, cut into wedges: A squeeze at the end ties all the flavors together and cuts through the richness beautifully.
Instructions
- Heat your oil and build the base:
- Set your pot over medium heat and let the olive oil shimmer. Add the diced onion, poblano, and jalapeño, then listen for that gentle sizzle. Let them soften for 4 to 5 minutes, stirring occasionally, until the onion becomes translucent and the peppers start to release their sweet, smoky aroma.
- Wake up the garlic:
- Add your minced garlic and cook for just 1 minute until it's fragrant and golden. This quick step prevents it from burning while building flavor.
- Build the soup foundation:
- Pour in the chicken broth and salsa verde, stirring gently. Sprinkle in the cumin, smoked paprika, oregano, salt, and black pepper, then give everything a good stir. You're creating the flavorful base that will carry everything else.
- Poach the chicken gently:
- Add the chicken breasts to the simmering broth, bring the liquid to a gentle boil, then reduce the heat and cover. Let it simmer for 15 to 18 minutes until the chicken is cooked through. The gentle heat keeps the meat tender rather than tough.
- Shred and return the chicken:
- Carefully remove the cooked chicken breasts and place them on a cutting board. Using two forks, pull the meat apart into tender shreds, then return everything to the pot. This creates little bites of chicken throughout rather than large chunks.
- Melt in the cream cheese:
- Reduce the heat to low and add your softened, cubed cream cheese. Stir constantly for a couple of minutes as it melts into the soup, creating a silky, luxurious texture. The low heat prevents any lumps or graininess.
- Finish with cream and simmer:
- Pour in the heavy cream and give everything a gentle stir. Simmer for 3 to 4 more minutes just to warm it through and marry all the flavors. Taste and adjust the seasoning, keeping in mind that lime juice will brighten things at the end.
- Serve with all the toppings:
- Ladle the soup into bowls and let each person build their own with diced avocado, crushed tortilla chips, fresh cilantro, and a squeeze of lime. The toppings add texture, freshness, and personalization to each bowl.
Pin It My mom tried this soup for the first time last month and immediately texted me photos of her own version made with her twist on salsa verde. That simple moment, of her taking something I made and making it hers, reminded me why cooking for people matters. Food is how we say we understand each other.
The Poblano Pepper Magic
Poblano peppers are underrated in American cooking, and this soup is where they shine. They're mild enough that everyone at the table can enjoy the heat level, but flavorful enough that they taste intentional and sophisticated. I've learned to seek them out at farmers markets because the quality varies, and the fresher ones have more depth. Roasting them before dicing takes more time, but if you have a few extra minutes, it unlocks a smokiness that feels almost fancy.
Why Salsa Verde Works Better Than Red
The first time I made this with red salsa, it felt muddier somehow, less clean. Salsa verde's brightness and the tang from the tomatillos keep everything feeling light and vibrant even with all that cream. The acidity also prevents the soup from tasting heavy or sitting too rich on your palate. It's one of those small choices that makes a noticeable difference without requiring any extra effort.
Making It Your Own
This soup is honestly forgiving, which is why I love it. I've added corn and black beans on nights when I had them, stirred in roasted sweet potato, even used ground turkey instead of chicken breasts. The core formula stays solid, and everything else is an invitation to play. One friend added crispy bacon as a topping and hasn't stopped talking about it since.
- For extra richness without dairy heaviness, stir in half a cup of canned corn or black beans right before serving.
- Substitute rotisserie chicken if time is tight, or use Greek yogurt instead of cream cheese if you're looking for a lighter version.
- Keep lime wedges at the table and let everyone customize their own bowl with heat level and toppings that match their mood.
Pin It This soup has become my answer to so many moments, from needing something warm and nourishing to wanting to impress without fussing. It's generous, unfussy, and somehow tastes like you've been cooking all day.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. The flavors actually deepen when made ahead. Store in an airtight container for up to 4 days. Add toppings like avocado and tortilla chips just before serving to maintain their texture.
- → How can I adjust the spice level?
Control the heat by adjusting the jalapeño seeds. Keep them for maximum spice, remove for mild heat. You can also add extra salsa verde or a pinch of cayenne to dial it up.
- → What's the best way to shred the chicken?
Use two forks to pull the cooked chicken apart while it's still warm. Alternatively, place it in a stand mixer with the paddle attachment on low for 30 seconds for perfectly shredded meat.
- → Can I freeze this soup?
Yes, freeze without the cream cheese and heavy cream additions. When ready to serve, thaw, reheat, then stir in the dairy elements. The dairy can separate if frozen directly.
- → What can I substitute for cream cheese?
Greek yogurt works beautifully for a lighter version. For dairy-free, try canned coconut milk or a cashew cream. Add these at the very end, off the heat, to prevent curdling.
- → Is this soup gluten-free?
Naturally yes, except for the tortilla chips. Simply use certified gluten-free tortilla chips or omit them entirely. Always check labels on store-bought ingredients like salsa verde and broth.