Creamy Chicken Tortilla Soup (Printable)

A rich, velvety soup with tender chicken, salsa verde, and peppery heat, finished with cool avocado and crunchy tortilla strips.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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, 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

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, poblano, 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 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 is fully cooked through.
05 - Remove chicken breasts from the pot and shred using two forks. Return shredded chicken to the soup.
06 - Reduce heat to low. Add cream cheese cubes, stirring constantly until melted and fully incorporated into the soup.
07 - Stir in heavy cream and simmer gently for 3 to 4 minutes. Adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls. Top each serving with diced avocado, crushed tortilla chips, fresh cilantro, and a squeeze of lime juice.

# Expert Advice:

01 -
  • The combination of poblano and jalapeño with creamy elements creates this incredible depth that store bought soups never achieve.
  • Its surprisingly quick to make on busy weeknights but tastes like youve been simmering it all day.
02 -
  • Adding the cream cheese when the soup is boiling will cause it to separate into unappealing curds instead of creating that silky texture.
  • The soup actually tastes better the next day when the flavors have had time to meld, so dont hesitate to make it ahead.
03 -
  • For an instant flavor upgrade, char your poblanos directly over a gas flame until blackened, then steam in a covered bowl before peeling and chopping.
  • When reheating leftovers, add a splash of broth first before adding any additional cream to prevent the soup from becoming too thick.
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