Creamy Chicken Tortilla Soup (Print View)

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

# Components:

→ 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, 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

# Directions:

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 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 soup.
05 - Reduce heat to low. Add cream cheese, stirring constantly until melted and fully incorporated into the soup.
06 - Stir in heavy cream and simmer gently for 3 to 4 minutes. Taste and adjust seasoning 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 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The cream cheese melts into the broth so seamlessly that guests won't realize it's there until they taste how silky and rich everything becomes.
  • You can customize the heat level just by adjusting how many jalapeño seeds you leave in, which makes it perfect for mixed groups.
02 -
  • Soften the cream cheese at room temperature before adding it, or it will clump no matter how much you stir.
  • Don't add the avocado until you're ready to serve, or it will turn brown and lose its buttery appeal.
03 -
  • Soften the cream cheese on the counter while you're preparing the vegetables, so it melts smoothly without clumping.
  • Make the soup base a few hours ahead if you want, then add the cream cheese and heavy cream just before serving for the best texture and flavor.
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