Creamy Chicken Tortilla Soup (Print view)

Rich soup with salsa verde, poblano peppers, tender chicken, cream cheese, avocado, and crispy tortilla chips.

# Ingredient List:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 1 pound)
02 - 4 cups low-sodium chicken broth

→ Vegetables and 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 peppers, and jalapeño. Sauté for 4 to 5 minutes until softened and fragrant.
02 - Add minced garlic to the pot and cook for 1 minute, stirring frequently until the aroma becomes prominent.
03 - Pour in chicken broth and salsa verde. Stir in ground cumin, smoked paprika, dried oregano, salt, and black pepper until well combined.
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 reaches full doneness with no pink remaining.
05 - Remove chicken breasts from the pot using tongs and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return shredded chicken to the pot.
06 - Reduce heat to low. Add cream cheese cubes and stir continuously until completely melted and fully incorporated into the soup.
07 - Stir in heavy cream and simmer gently for 3 to 4 additional minutes. Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle soup into individual bowls. Top each serving with diced avocado, crushed tortilla chips, chopped fresh cilantro, and a squeeze of fresh lime juice.

# Expert Suggestions:

01 -
  • It comes together faster than ordering delivery, and tastes like you've been simmering it all day.
  • The cream cheese trick keeps it silky without feeling heavy, and you can taste every layer of flavor.
  • Toppings let everyone customize their own bowl, which somehow makes dinner feel like a mini celebration.
02 -
  • Cold cream cheese will seize up and create lumps, so soften it at room temperature for 10 minutes before adding it to the pot, or cube it into smaller pieces so it melts faster.
  • Don't add the toppings until you're ready to eat because avocado oxidizes quickly and tortilla chips go soggy within minutes of hitting the hot broth.
03 -
  • Make the broth base a day ahead and store it in the fridge, then all you have to do the next day is cook the chicken and finish the dish, which feels like a cheat code for dinner.
  • If your soup tastes flat, a teaspoon of lime juice or an extra pinch of cumin can wake it up instantly; taste constantly as you cook because you're the best judge of what it needs.
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