Creamy Chicken Tortilla Soup (Printable)

Rich soup with salsa verde, shredded chicken, poblano peppers, cream cheese, and crispy tortilla chip topping.

# 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 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 Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, poblano pepper, 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.
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.
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, stirring continuously until melted and fully incorporated.
07 - Stir in heavy cream and simmer gently for 3 to 4 minutes. Adjust seasoning as needed.
08 - Ladle soup into bowls. Top each serving with diced avocado, crushed tortilla chips, cilantro, and a squeeze of lime.

# Expert Advice:

01 -
  • The soup comes together in under an hour but tastes like it's been gently simmering all day.
  • Cream cheese melts into the broth without any fussing, creating a silky texture that feels indulgent without being heavy.
  • Every spoonful delivers a different texture, from creamy broth to tender chicken to crispy chips and buttery avocado.
02 -
  • Cream cheese is a small miracle in soup if you let it melt slowly on low heat, but it will seize and become grainy if the temperature spikes, so resist the urge to rush this step.
  • The avocado will turn an unappetizing gray if it sits in the warm soup, so always add it right before serving or let each person add their own.
03 -
  • Save a splash of the chicken broth before adding the salsa verde so you can adjust consistency at the very end, because every broth is different and you want the soup to taste like you when it reaches the table.
  • The key to perfect doneness is removing the chicken when it registers 165 degrees if you have a thermometer, which prevents it from becoming dry or rubbery during the shredding process.
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