Save There's something about the smell of poblanos hitting hot oil that instantly transports me to a late afternoon in my kitchen, when a friend called asking if I could throw together something warm and comforting before dinner guests arrived. I'd never made tortilla soup before, but I had salsa verde in the fridge and chicken in the freezer, so I improvised. What came together was this creamy, bright soup that somehow felt both fancy and completely effortless, the kind of dish that makes people pause mid-spoonful and ask for the recipe.
I've made this soup countless times now, but the memory that sticks with me is serving it to my partner on a cold evening when neither of us felt like going out, and watching him come back for seconds while barely looking up from his bowl. The lime squeezed over the top, the crispy chips giving way to tender chicken—it felt like the kind of meal that quietly says I'm taking care of you.
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Ingredients
- Boneless, skinless chicken breasts (about 450 g / 1 lb): These poach gently in the broth and shred into tender pieces; don't skip the skin removal because it keeps the soup clean and lets the flavors shine.
- Low-sodium chicken broth (4 cups / 1 liter): Low-sodium gives you control over the salt level and lets the salsa verde be the star.
- Olive oil (1 tablespoon): Just enough to wake up the aromatics without making the soup greasy.
- Yellow onion (1 medium, diced): This becomes sweet and almost caramelized by the time the soup finishes, adding depth you wouldn't expect.
- Poblano peppers (2, seeded and diced): These are milder than jalapeños but still full of flavor; they soften beautifully and create a subtle smoky undertone.
- Jalapeño (1, seeded and finely diced): Leave the seeds in if your crowd likes heat, or remove them entirely if you're cooking for people who prefer mild.
- Garlic (2 cloves, minced): Just a minute in the hot oil is enough to infuse everything with that warm, savory note.
- Salsa verde (1 1/2 cups / 360 ml): This is the soul of the soup; use a good quality one because it's doing most of the flavor work.
- Ground cumin (1 teaspoon): Toasted in the broth, it adds an earthy warmth that ties everything together.
- Smoked paprika (1/2 teaspoon): This gives a subtle smokiness without overpowering the other spices.
- Dried oregano (1/2 teaspoon): A gentle Mediterranean touch that balances the Tex-Mex flavors.
- Salt and black pepper: Taste as you go; the salsa verde is already seasoned, so you'll need less than you think.
- Cream cheese (120 g / 4 oz, cubed and softened): Soften it at room temperature first so it melts smoothly without clumping.
- Heavy cream (1/2 cup / 120 ml): This is what makes the soup feel luxurious; don't skip it or substitute it with milk.
- Ripe avocado (1, diced): Add this just before serving so it stays fresh and buttery.
- Tortilla chips (1 cup / about 40 g, crushed): Slightly crush them by hand so they stay crispy when they hit the hot soup.
- Fresh cilantro (2 tablespoons, chopped): This bright herb is the final touch that makes everything taste alive.
- Lime (1, cut into wedges): Squeezing fresh lime over each bowl is essential; it brightens everything.
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Instructions
- Sauté the aromatics:
- Heat olive oil in a large pot over medium heat and add the diced onion, poblano, and jalapeño. You'll know they're ready when the onion turns translucent and you can smell the peppers starting to soften, around 4 to 5 minutes. This is where the soup's foundation gets built, so don't rush it.
- Add the garlic:
- Once the vegetables are soft, stir in the minced garlic and let it cook for just about 1 minute until the whole pot smells amazing. Be careful not to let it brown or it'll taste bitter.
- Build the broth:
- Pour in the chicken broth and salsa verde, then sprinkle in the cumin, smoked paprika, and oregano. Stir everything together and taste it; this is your moment to adjust seasonings before the chicken goes in.
- Cook the chicken:
- Add the chicken breasts to the pot and bring it to a gentle boil, then turn the heat down and cover it. Let it simmer for 15 to 18 minutes until the chicken is fully cooked through. You'll know it's done when there's no pink inside when you cut into the thickest part.
- Shred and return:
- Once the chicken is cooked, carefully remove it to a cutting board and let it cool for just a minute. Shred it into bite-sized pieces using two forks, pulling in opposite directions, then stir it back into the pot.
- Make it creamy:
- Reduce the heat to low and add the softened cream cheese, stirring constantly until it's completely melted and no lumps remain. The soup will turn a beautiful pale green and feel silky.
- Final touch:
- Stir in the heavy cream and let everything simmer gently for 3 to 4 more minutes. Taste and adjust salt and pepper one last time because the cream cheese is already salty.
- Serve with all the toppings:
- Ladle the soup into bowls and let each person top their own with avocado, crushed tortilla chips, cilantro, and a squeeze of lime. This way everyone gets to customize their bowl exactly how they like it.
Save There's a moment that happens every time I make this soup where someone takes a spoonful and their eyes light up, and they pause before saying something like, 'This is so good.' It's not just because it tastes amazing, though it does; it's because it feels made with intention, the kind of meal that makes an ordinary evening feel special.
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Why Cream Cheese Is the Secret
Most tortilla soups rely on a roux or cornstarch to thicken and enrich them, but cream cheese does something different. It melts into the broth almost invisibly, creating this incredibly silky texture that makes every spoonful feel luxurious without being heavy. I discovered this by accident one night when I was out of sour cream and grabbed what I had, and now I can't imagine making it any other way. The cream cheese also adds a subtle tang that balances the brightness of the salsa verde and the richness of the heavy cream.
The Timing of the Toppings
What makes this soup special isn't just what goes in the pot but what goes on top of each bowl right before serving. The contrast between the hot, creamy soup and the cool, buttery avocado, the satisfying crunch of tortilla chips, the brightness of cilantro and lime—these are what make people remember the dish. I learned early on that if you add everything ahead of time, the chips get soggy and the avocado starts to oxidize, so I always serve the soup first and let people customize. It takes an extra minute, but it's worth it.
Variations and Ways to Make It Your Own
The beauty of this recipe is how flexible it is depending on what you have on hand and who you're cooking for. I've added black beans for more substance, stirred in corn for sweetness, and even topped it with crumbled queso fresco when I wanted something fancy. If you want to lighten it, swap the heavy cream for Greek yogurt or use reduced-fat cream cheese, though the soup won't be quite as silky. You can also use rotisserie chicken if you're short on time, or add extra jalapeños and cilantro if you want something more herbaceous and bright.
- Stir in canned black beans or corn for extra texture and nutrition.
- Use rotisserie chicken to cut the cooking time down to about 20 minutes total.
- Replace heavy cream with Greek yogurt for a lighter but still creamy version.
Save This soup has become my go-to for weeknight dinners and for impressing people without breaking a sweat. It's the kind of dish that feels indulgent but comes together so easily that you'll find yourself making it again and again.
Recipe Questions
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of broth or cream to restore the silky consistency.
- → How can I adjust the spice level?
Control the heat by adjusting the jalapeño seeds and quantity. For mild heat, remove all seeds and membranes. For medium, leave some seeds in. For extra spice, add another jalapeño or a pinch of cayenne pepper during the simmering phase.
- → Can I freeze this soup?
Yes, though the cream may separate slightly upon thawing. Freeze without the toppings for up to 3 months. Reheat gently over low heat, stirring frequently to reincorporate the cream. Add fresh toppings when serving.
- → What can I substitute for the heavy cream?
For a lighter version, use half-and-half, coconut milk for dairy-free, or additional chicken broth for a thinner broth. Greek yogurt can work but add it off-heat to prevent curdling.
- → Is salsa verde the same as green salsa?
Yes, salsa verde is made primarily from tomatillos, green chilies, onions, and cilantro. It provides a tangy, slightly acidic base that perfectly balances the rich cream cheese and cream in this dish.
- → Can I use rotisserie chicken instead?
Certainly. Shred about 2-3 cups of rotisserie chicken and add it during the last 5 minutes of simmering just to heat through. This shortcuts the cooking time to about 25 minutes total.
