Creamy Chicken Tortilla Soup (Printable View)

Rich Tex-Mex soup with salsa verde, tender chicken, peppers, and creamy 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 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 cumin, smoked paprika, oregano, salt, and black pepper. Mix well to combine.
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 with two forks. Return shredded chicken to the pot.
06 - Reduce heat to low. Add cream cheese and stir until melted and fully incorporated into the broth.
07 - Stir in heavy cream and simmer gently for 3 to 4 minutes. Adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls and top each serving with diced avocado, crushed tortilla chips, cilantro, and a squeeze of lime juice.

# Expert Tips:

01 -
  • It's ready in under an hour but tastes like it simmered all day, which is the ultimate weeknight victory.
  • The contrast between creamy soup and crispy tortilla chips somehow never gets old, no matter how many times you make it.
  • You can customize the heat level by seeding or keeping the jalapeño seeds, making it adaptable for whoever's at your table.
02 -
  • Don't skip the step of softening the cream cheese before adding it, or you'll end up with little chunks that won't incorporate smoothly into the soup.
  • Add your avocado and tortilla chips just before eating, not before, or they'll either brown or get soggy and lose what makes them special.
  • Taste the soup right after adding cream cheese and before you finish, as the dairy changes how you perceive the salt and spice balance.
03 -
  • Make the soup without the cream elements and freeze it in portions, then add cream cheese and heavy cream when you reheat it for a fresher result.
  • If you have time, char the poblanos directly over a gas flame or under the broiler before dicing them, which adds another layer of smoky depth that makes people wonder what your secret is.
  • Toast your tortilla chips lightly in a dry pan right before serving if they've been sitting in the bag for a while, bringing them back to crispness.
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