Creamy Chicken Tortilla Soup (Printable Version)

Rich soup with salsa verde, peppers, chicken, and creamy avocado-tortilla topping

# What You 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

# Step-by-Step 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 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 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 cooked chicken breasts and shred with two forks. Return shredded chicken to the pot.
06 - Reduce heat to low. Add cream cheese, stirring continuously until completely melted and incorporated into the soup.
07 - Stir in heavy cream and simmer gently for 3 to 4 minutes. Adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls and top each serving with diced avocado, crushed tortilla chips, chopped cilantro, and a squeeze of fresh lime juice.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, making it perfect for when you want restaurant-quality soup on a weeknight.
  • The cream cheese melts into the broth creating this silky texture that feels indulgent without being heavy.
  • There's built-in flexibility—you can adjust the heat level and swap proteins or toppings based on what you have.
02 -
  • Soften your cream cheese before adding it or you'll end up with frustrating little lumps that won't dissolve no matter how much you stir.
  • Never let the soup boil vigorously after adding cream cheese—low heat keeps it smooth and prevents the dairy from breaking and becoming grainy.
  • Add avocado right before serving because it browns quickly once diced and loses its appeal.
03 -
  • Prep all your vegetables before you start cooking—once you begin, the process moves quickly and you won't want to be dicing peppers while something's already simmering.
  • Taste the soup before serving and remember you're adding crunchy, salty, and tangy elements on top, so resist the urge to over-season the broth itself.
Go Back