Save There's something about the way poblano peppers soften in hot oil that made me fall in love with this soup years ago. A friend brought a thermos of it to a chilly afternoon potluck, and watching people's faces light up as they tasted that creamy, tangy broth was enough to make me ask for the recipe on the spot. She never actually gave me one, just said "salsa verde, cream cheese, and don't overthink it," so I've spent the time since then perfecting my own version. This has become my go-to when I want something that feels indulgent but doesn't demand hours in the kitchen.
I made this for my neighbor once when she mentioned missing the Tex-Mex place that closed down our street, and she actually got quiet while eating it, which I took as the highest compliment. Since then it's become the soup I reach for when I want to feed people something warm without making them feel like I spent all day cooking. There's honesty in it, somehow, and people tend to appreciate that.
Ingredients
- Boneless, skinless chicken breasts (about 450 g or 1 lb): Use breasts that are roughly the same thickness so they cook evenly, and don't skip poaching them gently or they'll dry out.
- Low-sodium chicken broth (4 cups or 1 liter): The broth is your foundation, so a good quality one matters more than you might think.
- Olive oil (1 tablespoon): Keeps the aromatics from sticking and adds a subtle richness to the base.
- Medium yellow onion, diced: Sweet and mellow once sautéed, it becomes the quiet backbone of the flavor profile.
- Poblano peppers (2), seeded and diced: These are milder than jalapeños but still have character, and roasting them lightly first deepens their flavor if you have the time.
- Jalapeño (1), seeded and finely diced: Leave the seeds in if heat is your love language, or remove them entirely if you're cooking for people who prefer gentleness.
- Garlic cloves (2), minced: Fresh garlic hits differently than jarred, especially when you can smell it hit the oil.
- Salsa verde (1 1/2 cups or 360 ml): The soul of this soup, whether store-bought or made fresh, it should taste bright and slightly tangy to you before it even goes in the pot.
- Ground cumin (1 teaspoon): This spice is what ties everything to Tex-Mex territory without announcing itself too loudly.
- Smoked paprika (1/2 teaspoon): Adds a subtle woodsy depth that makes people wonder what your secret ingredient is.
- Dried oregano (1/2 teaspoon): A whisper of herbal warmth that rounds out the spice blend beautifully.
- Salt and black pepper, to taste: Don't rush the seasoning step, taste as you go and adjust at the end.
- Cream cheese (120 g or 4 oz), cubed and softened: Softening it first means it melts smoothly without any lumps, which is the difference between silky and grainy.
- Heavy cream (1/2 cup or 120 ml): This is what transforms the soup from good to luxurious, so don't skip it or substitute too drastically.
- Ripe avocado (1), diced: Add this right before serving or it will brown, and that matters more for appearance and texture than it should.
- Tortilla chips (1 cup or about 40 g), crushed: The crunch is essential, so add them just before eating or they'll soften into the broth and lose their personality.
- Fresh cilantro (2 tablespoons), chopped: A bright finish that people either love or politely ignore, so feel free to adjust based on your crowd.
- Lime (1), cut into wedges: A squeeze of fresh lime brightens everything at the last moment and ties the whole dish together.
Instructions
- Sauté your aromatics:
- Heat the olive oil in a large pot over medium heat and add your diced onion, poblano, and jalapeño. Let them soften for about four to five minutes, stirring occasionally, until the peppers start to lose their raw edge and the kitchen smells like something good is happening. You're looking for tender and slightly golden at the edges.
- Build the fragrance:
- Add your minced garlic and let it cook for just one minute, stirring constantly so it doesn't burn and turn bitter. That moment when the garlic hits the hot oil and releases its smell is when you know you're on track.
- Pour in the flavorful base:
- Add your chicken broth and salsa verde, then stir in the cumin, smoked paprika, oregano, salt, and black pepper. Give it a good stir and let the spices bloom into the liquid for a moment before you move forward.
- Cook the chicken gently:
- Add your chicken breasts to the pot and bring everything to a gentle boil, then reduce the heat and cover it. Simmer for fifteen to eighteen minutes until the chicken is completely cooked through, which you can check by cutting into the thickest part and making sure there's no pink.
- Shred and return:
- Remove the cooked chicken breasts onto a cutting board and use two forks to shred them into tender pieces. Return all that shredded chicken back to the pot and give it a good stir.
- Add the creaminess:
- Reduce your heat to low and add your cubed, softened cream cheese to the pot, stirring constantly until it melts completely and incorporates into the broth without any lumpy bits. Take your time here because patience with the cream cheese makes a real difference in the final texture.
- Finish with richness:
- Stir in your heavy cream and let everything simmer gently for another three to four minutes, then taste and adjust your seasoning as needed. At this point you can add a pinch more salt, a squeeze of lime juice, or a dash more spice if something feels like it's missing.
- Serve with intention:
- Ladle the soup into bowls and let each person top their own with diced avocado, crushed tortilla chips, fresh cilantro, and a squeeze of lime. The toppings are where the texture and freshness live, so don't skip them.
Save There was an afternoon when my partner came home from a difficult day and found this soup waiting on the stove, and he sat quietly with a bowl for the better part of an hour, and didn't say much of anything. Sometimes food is medicine in ways that have nothing to do with nutrition, and this soup has a way of feeling like exactly that kind of comfort.
Make It Your Own
This soup is adaptable in ways that make it feel personal rather than rigid. I've added canned black beans for extra substance, stirred in corn for sweetness, and even added a handful of spinach at the very end for nutrition without changing the character of the dish too much. Some people I know use rotisserie chicken from the store to cut their cooking time in half, which isn't cheating, it's being smart about your Tuesday night.
Lighter Versions That Don't Sacrifice Flavor
If heavy cream feels like too much, you can use reduced-fat cream cheese or replace the heavy cream entirely with Greek yogurt, which adds a subtle tang and keeps things creamy without the richness. The soup will be lighter on your stomach but still deeply satisfying, and honestly some days that's exactly what you want.
Pairing and Serving Wisdom
This soup pairs beautifully with a crisp Mexican lager or a Sauvignon Blanc if wine is your thing, but it's also wonderful on its own with just a cold glass of water and good company. Serve it in bowls that hold heat well, and make sure all your toppings are ready to go before you start ladling.
- Toast your tortilla chips in a dry skillet for just a minute before crushing them if you want them to taste fresher and more intentional.
- If you're cooking for a crowd, set up a little toppings station and let people customize their own bowls, which always feels more interactive and fun.
- This soup reheats beautifully, so don't hesitate to make it ahead and warm it gently on the stove the next day, just skip the avocado until you're ready to serve.
Save This soup has become part of my regular rotation because it asks so little but gives so much in return. I hope it becomes something you make again and again, the way comfort foods should be.
Common Recipe Questions
- → Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Prepare it up to 2 days in advance and store in the refrigerator. Add the toppings like avocado and tortilla chips just before serving to maintain their texture.
- → How can I adjust the spice level?
Control the heat by removing all seeds from the jalapeño for a milder version, or leave some seeds in for extra kick. You can also reduce the number of peppers or add sour cream when serving to temper the spice.
- → What's the best way to shred the chicken?
Use two forks to pull the cooked chicken apart into bite-sized pieces. Alternatively, place the cooked breasts in a stand mixer with the paddle attachment for 30-60 seconds for perfectly shredded chicken.
- → Can I freeze this soup?
Yes, freeze without the cream cheese and heavy cream. When ready to serve, thaw and reheat, then stir in the dairy elements at the end. The toppings should always be added fresh.
- → What proteins work as substitutes?
Rotisserie chicken works perfectly for a quicker version. Shredded pork, turkey, or even white beans can replace the chicken for a vegetarian adaptation while maintaining the soup's hearty character.