Creamy Chicken Tortilla Soup

There's something about the smell of poblanos hitting hot oil that stops me mid-thought every single time. My neighbor knocked on the kitchen door one October afternoon, drawn by that exact aroma, and I ended up ladling her a bowl of this soup before it had even finished simmering. She came back the next week asking for the recipe, but what she really wanted was to watch me make it again. That's when I knew this wasn't just a weeknight dinner solution, it was the kind of dish that brings people to the stove.

I made this for a dinner party where someone showed up with a cold, apologizing profusely for even coming. By the second bowl, they'd stopped apologizing and started asking about the poblano peppers. Food has a way of making people forget they're not feeling their best, and this soup does that work quietly and completely.

Ingredients

• Boneless, skinless chicken breasts (2, about 450 g / 1 lb): Use room-temperature chicken for even cooking, and don't skip the gentle simmer, which keeps the meat tender instead of stringy.
• Low-sodium chicken broth (4 cups / 1 liter): This is your canvas, so taste it first; some broths are saltier than others and you'll want to adjust your seasoning accordingly.
• Olive oil (1 tablespoon): Medium heat is your friend here, so the vegetables soften without turning bitter.
• Yellow onion (1 medium, diced): The onion becomes sweet and mellow when it's given time to soften, which happens faster if your pieces are roughly the same size.
• Poblano peppers (2, seeded and diced): These mild peppers are the soul of the soup, so don't substitute them with bell peppers if you can help it; their subtle smokiness is irreplaceable.
• Jalapeño (1, seeded and finely diced): Leave the seeds in if you want genuine heat, or remove them entirely for a soup that whispers instead of shouts.
• Garlic (2 cloves, minced): Mince it fine and add it right after the peppers soften so it blooms in the heat but doesn't burn.
• Salsa verde (1 1/2 cups / 360 ml): Store-bought works beautifully here, but taste it first because some brands are significantly saltier or tangier than others.
• Ground cumin (1 teaspoon): Toast this lightly in your mind before adding it to the broth, which somehow makes it more fragrant.
• Smoked paprika (1/2 teaspoon): This is the whisper of smokiness that rounds out the entire flavor profile.
• Dried oregano (1/2 teaspoon): Oregano has a way of tying everything together without announcing itself.
• Salt and black pepper, to taste: Always taste before serving and trust your palate more than any instruction.
• Cream cheese (120 g / 4 oz, cubed and softened): Softening it ahead of time prevents lumps and lets it melt silently into the broth without any effort on your part.
• Heavy cream (1/2 cup / 120 ml): This is the final flourish that makes the soup feel luxurious without overwhelming the other flavors.
• Ripe avocado (1, diced): Add this at the very last moment so it stays creamy and doesn't turn gray in the warm soup.
• Tortilla chips (1 cup / about 40 g, crushed): Crush them roughly so some pieces stay chunky and others dissolve into the broth, giving you texture variation in every spoonful.
• Fresh cilantro (2 tablespoons, chopped): Fresh herbs are never optional in this soup; they're the final note that makes everything sing.
• Lime (1, cut into wedges): A squeeze of lime at the end brightens everything and ties the whole experience together.

Instructions

Start with the aromatics:

Heat your olive oil over medium heat and add the diced onion, poblano, and jalapeño all at once. Listen for the gentle sizzle, not an aggressive hiss, and stir occasionally as they soften into something golden and sweet after about four to five minutes.

Bloom the garlic:

Once your peppers have softened and the kitchen smells like cooked vegetables, add your minced garlic and let it warm through for exactly one minute. You're not cooking it hard here, just waking it up.

Build the base:

Pour in your chicken broth and salsa verde, then sprinkle in the cumin, paprika, and oregano, stirring until everything dissolves. Taste it now and adjust salt and pepper before you add anything else, because this is your foundation.

Poach the chicken:

Nestle the chicken breasts into the simmering broth, bring it to a gentle boil, then reduce the heat and cover. In fifteen to eighteen minutes, the chicken will be cooked through and ready to shred, and your kitchen will smell undeniably inviting.

Shred and return:

Remove the chicken with tongs or a slotted spoon and let it cool just enough to handle, then shred it with two forks right on a cutting board or over the pot itself. Return all those tender pieces to the broth where they belong.

Add the cream:

Lower the heat to low and drop in your softened cream cheese cubes, stirring gently as they melt into the soup without any lumps or resistance. This takes about two minutes of patient stirring, and it's worth every second.

Finish with heavy cream:

Pour in the heavy cream and let everything simmer gently for three to four more minutes, giving the flavors a moment to marry. Taste again, adjust salt and pepper if needed, and trust that you've made something worth sharing.

Serve with intention:

Ladle the soup into bowls and top each serving with diced avocado, a handful of crushed tortilla chips, fresh cilantro, and a squeeze of lime right at the table. Let people customize their own because everyone likes different textures and heat levels.

Save

My daughter asked me once why this soup tasted different every time I made it, and I realized it was because I was always listening to the people sitting across from me, adjusting heat levels and creaminess and saltiness based on who was eating. That conversation shifted how I think about cooking entirely, from following steps to responding to moments.

Why This Soup Works Year-Round

In summer, when poblanos are at the farmers market and avocados are perfectly ripe, this soup becomes lighter and fresher because your ingredients are at their peak. In winter, when you're craving something warm and substantial, the cream cheese and heavy cream make it feel like comfort in a bowl. The salsa verde keeps it bright no matter the season, refusing to let the soup become heavy or drowsy even when the weather outside suggests otherwise.

Building Flavor Without Fussing

The secret to this soup's depth is letting each ingredient do its job without overcomplicating things. The poblanos provide body and mild heat, the salsa verde brings acidity and brightness, the cream cheese creates silkiness, and the toppings add the texture and interest that make people come back for another spoonful. None of these elements fight each other; they're all working toward the same goal of creating something warm and satisfying and altogether memorable.

Making It Your Own

This is the kind of recipe that invites personalization without demanding it. Some people add black beans or corn for extra heartiness, some use rotisserie chicken when time is tight, and some swap Greek yogurt for cream to lighten the whole thing without sacrificing creaminess. The foundation is strong enough to support these changes, which is why people keep coming back to make it again and again.

• If you want to make this ahead, prepare everything through the cream cheese step, then add the heavy cream and avocado topping right before serving.
• Leftover soup keeps beautifully in the refrigerator for three days, though you'll add fresh avocado and cilantro when you reheat it.
• Double the recipe if you're feeding more than four people, because somehow this soup disappears faster than you'd expect.

Save

This soup has become my answer to almost every question: what should we eat, what should I make for someone who's under the weather, what should I bring to a potluck. It's the kind of recipe that sits quietly in your collection until you need it, and then you realize it was exactly what everyone needed all along.

Recipe FAQs

→ Can I use rotisserie chicken instead of raw chicken breasts?

Yes, rotisserie chicken is an excellent time-saving option. Add the shredded meat after step 6 and heat through for about 5 minutes before serving.

→ How can I adjust the spice level?

For milder soup, remove all jalapeño seeds and use only one pepper. For more heat, leave the jalapeño seeds in or add a pinch of cayenne pepper.

→ What can I substitute for heavy cream?

Greek yogurt, half-and-half, or coconut cream work well as substitutes. Add Greek yogurt off heat to prevent curdling.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4 days. Reheat gently on the stovetop and add toppings fresh when serving.

→ Can I freeze this soup?

Yes, freeze without toppings for up to 3 months. The cream cheese may separate slightly when thawed; whisk vigorously while reheating to re-emulsify.

→ What sides pair well with this soup?

Serve with warm cornbread, Mexican rice, a simple green salad, or quesadillas for a complete meal.