Creamy Chicken Tortilla Soup (Printer View)

Hearty Tex-Mex style soup with tender chicken, salsa verde, peppers, and creamy toppings ready in 45 minutes.

# 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 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

# Method:

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 and cook for 1 minute until fragrant. Pour in chicken broth and salsa verde. Stir in cumin, smoked paprika, oregano, salt, and black pepper.
03 - 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.
04 - Remove chicken breasts from the pot and shred using two forks. Return shredded chicken to the pot.
05 - Reduce heat to low. Add cream cheese cubes, stirring continuously until melted and fully incorporated into the broth.
06 - Stir in heavy cream and simmer gently for 3 to 4 minutes. Adjust seasoning with salt and pepper as needed.
07 - Ladle soup into bowls. Top each serving with diced avocado, crushed tortilla chips, fresh cilantro, and a squeeze of lime.

# Expert Advice:

01 -
  • Ready in under an hour but tastes like it simmered all afternoon.
  • Cream cheese melts into the broth creating this silky, luxurious texture without feeling heavy.
  • You control the heat level, so whether you like it gentle or aggressive, the peppers bend to your will.
  • Endless topping combinations mean you can customize each bowl to exactly what you're craving.
02 -
  • Don't skip softening the cream cheese before adding it, otherwise you'll have little cream cheese clouds floating around instead of a silky base.
  • The jalapeño seeds are your heat control dial, so taste a tiny piece first if you're unsure and adjust from there.
  • Avocado goes in just before serving, never before, or it'll brown and turn gray no matter how much lime you squeeze on it.
  • If the soup seems too thick, thin it with a splash of broth, and if it's too thin, let it simmer uncovered for a few minutes.
03 -
  • Dice your vegetables while the oil heats so everything's ready when you need it, which keeps you from standing around with a knife.
  • Taste the broth before adding cream cheese so you know what flavor you're starting with, then adjust after the dairy goes in if needed.
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