Save There's something about the sound of poblanos hitting hot oil that makes me feel like I'm cooking in someone else's kitchen, the good kind where nothing is precious and everything smells like home. This creamy chicken tortilla soup landed in my rotation after a friend casually mentioned she dumps cream cheese into salsa verde and suddenly has the most craveable soup, and I've been making it ever since. It's one of those dishes that feels fancy enough to serve when people come over, but casual enough that you'll make it on a random Tuesday just because.
I made this for my neighbor when she was having one of those weeks, and watching her face when she bit into the avocado-topped spoonful told me everything. She asked for the recipe before she'd even finished the bowl, and now she texts me photos of her versions. That's when I knew this wasn't just soup, it was the kind of thing that quietly becomes part of how people remember you.
Ingredients
- Boneless, skinless chicken breasts: Two medium breasts give you tender shreds that disappear into each spoonful without turning stringy, and they cook fast enough that you won't be standing around waiting.
- Low-sodium chicken broth: The base of everything, so use something you'd actually drink straight because it's tasting in every bite.
- Olive oil: Just a tablespoon, enough to get the vegetables singing without making the soup greasy.
- Yellow onion: Diced and sautéed first, it sweetens slightly and loses that sharp edge that raw onion would bring.
- Poblano peppers: These are the gentle ones, mild and slightly sweet, with a flavor that's present but not aggressive, and seeding them makes them even gentler.
- Jalapeño: Keep the seeds if you want heat that builds, remove them if you prefer just the flavor without the warning label.
- Garlic: Two cloves minced fine, cooking for just one minute so it perfumes everything without turning bitter.
- Salsa verde: Store-bought is totally fine and actually preferred here because it's consistent and reliable, though homemade works if you're making it anyway.
- Ground cumin: One teaspoon, the warm backbone that makes this taste unmistakably Mexican.
- Smoked paprika: Half a teaspoon adds depth and a whisper of smokiness that regular paprika can't match.
- Dried oregano: Another half teaspoon, herbaceous and slightly peppery, bringing complexity that fresh couldn't quite achieve in a soup.
- Cream cheese: Four ounces cubed and softened, the secret weapon that creates that creamy texture without needing actual cream by itself.
- Heavy cream: Half a cup stirred in at the end, finishing touches that make each spoonful luxurious.
- Ripe avocado: Diced just before serving, cool and buttery against the warm soup, and lime squeezed over it keeps it from browning too fast.
- Tortilla chips: Crushed coarse so they stay crispy on top rather than dissolving into mush, and they're honestly the textural hero here.
- Fresh cilantro: Two tablespoons chopped, bright and slightly peppery, cutting through the richness like it was made for this.
- Lime wedges: One lime cut into wedges for squeezing, the final acidic note that wakes everything up.
Instructions
- Heat your oil and start the aromatics:
- Pour a tablespoon of olive oil into your pot over medium heat, then add the diced onion, poblano, and jalapeño together. You're listening for a gentle sizzle, watching the vegetables soften and turn slightly translucent around the edges, which takes about four to five minutes. The kitchen should smell green and alive at this point.
- Bloom the garlic:
- Add your minced garlic and give it just one minute, stirring constantly so it releases its fragrance without browning or turning acrid. This quick moment matters more than you'd think.
- Build the broth:
- Pour in your chicken broth and salsa verde, then add the cumin, smoked paprika, oregano, salt, and black pepper all at once. Stir it together thoroughly so the spices distribute evenly and nothing sits in clumps at the bottom.
- Cook the chicken through:
- Simmer gently:
- Add your chicken breasts right to the pot, bring it to a gentle boil, then reduce the heat and cover it. Let it go for fifteen to eighteen minutes until the chicken is cooked through completely with no pink inside, which you can test by cutting into the thickest part.
- Shred and return:
- Remove the chicken to a cutting board and use two forks to pull it into bite-sized shreds, then stir it right back into the pot where it'll soak up all the flavor.
- Melt in the cream cheese:
- Reduce your heat to low, then add the cream cheese cubes and stir gently and patiently until they're completely melted and incorporated, which takes about two minutes. You'll see the broth turn creamier and slightly thicker, which is exactly what you want.
- Finish with cream:
- Pour in your heavy cream and give the whole pot a gentle simmer for three to four more minutes, stirring occasionally. Taste it now and adjust salt, pepper, or lime juice as needed because this is your moment to make it exactly right.
- Serve and celebrate:
- Ladle the soup into bowls and let people build their own toppings, scattering avocado, crushed tortilla chips, cilantro, and a squeeze of lime over the top. The contrast of warm soup with cool avocado and crispy chips is where the magic lives.
Save My kid, who usually picks around anything with peppers, asked for seconds and then thirds, and that's when I realized this soup has a way of making vegetables disappear into something so good that nobody's thinking about what they're eating. It became the soup we make when someone needs feeding, when we need comfort, when we want to feel like we're gathering around something warm and generous.
Playing With Heat
The beautiful thing about this soup is that the heat level is completely yours to control, and I've learned that's what makes people actually love it. Leave the jalapeño seeds in if you want a slow burn that builds as you eat, or remove them for just the flavor. You can also add a pinch of cayenne if you want sharper heat, or skip the jalapeño entirely and let the poblano be the only pepper if you're cooking for people who flinch at spice.
Quick Swaps That Work
Rotisserie chicken shaves off the simmering time completely, and honestly some nights I use it because I'm not trying to do everything from scratch. For a lighter version, Greek yogurt stands in for the heavy cream and reduced-fat cream cheese still melts smoothly without feeling like you're compromising. I've stirred in corn or black beans when I had them, and it only makes the soup more interesting without changing the core flavor.
Making It Yours
This soup is a template more than a prescription, and the best part is knowing what matters and what's flexible. The salsa verde base and cream cheese combination is non-negotiable because that's where the character lives, but everything else is fair game. Once you understand how the elements work together, you'll start seeing ways to make it fit your mood or what's in your fridge.
- Pair it with a crisp Mexican lager or Sauvignon Blanc that cuts through the creaminess.
- Make a double batch and freeze the soup base without the cream and avocado, which you add fresh when reheating.
- Set out a topping bar if people are coming over and let everyone build their own bowl.
Save This is the kind of soup that tastes like care, like someone took time to build layers of flavor and make sure you felt warm on the inside. Make it when you want to remember why cooking for people matters.
Recipe Guide
- → Can I make this soup spicier?
Yes! Leave the seeds in the jalapeño for extra heat, or add a diced serrano pepper. You can also stir in hot sauce to taste or use a spicy salsa verde.
- → Can I use rotisserie chicken?
Absolutely. Use about 3-4 cups of shredded rotisserie chicken and add it during step 5, skipping the initial cooking time for the chicken breasts.
- → How long does this soup keep?
Store cooled soup in an airtight container for up to 4 days. The cream cheese may separate slightly when reheated, but whisking gently will bring it back together.
- → Can I freeze this soup?
Freeze without the heavy cream and toppings. Add the cream when reheating. Tortilla chips and avocado should always be added fresh before serving.
- → What can I substitute for the heavy cream?
Half-and-half works for a lighter version, or coconut milk for a dairy-free alternative. Greek yogurt can be used but add it off-heat to prevent curdling.
- → Is this soup gluten-free?
The soup base is naturally gluten-free. Simply ensure your tortilla chips and all packaged ingredients are certified gluten-free.