Creamy Chicken Tortilla Soup (Printable)

A rich, spicy soup featuring tender chicken, salsa verde, peppers, and cream cheese, topped with avocado and crispy tortilla strips.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 1 pound)
02 - 4 cups low-sodium chicken broth

→ Vegetables and 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

# How To Make It:

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 chicken broth and salsa verde into the pot. Stir in cumin, smoked paprika, oregano, salt, and black pepper.
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.
05 - Remove chicken breasts from the pot and shred using two forks. Return shredded chicken to the pot.
06 - Reduce heat to low. Add cream cheese, stirring constantly until melted and fully incorporated.
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. Top each serving with diced avocado, crushed tortilla chips, fresh cilantro, and a squeeze of lime.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means weeknight dinner without the stress.
  • The cream cheese melts into something almost silky, making this feel restaurant-quality without the fuss.
  • Customizable toppings mean everyone can build their own bowl exactly how they like it.
02 -
  • The moment you add the cream cheese is the moment to stop stirring constantly, or you risk overcooking the broth and changing its texture for the worse.
  • Don't add the avocado until you're actually ladling the soup into bowls, because it will oxidize and brown if it sits in the warm liquid for more than a few minutes.
03 -
  • Softening your cream cheese at room temperature before adding it is the secret to a completely smooth, lump-free soup that tastes like you know what you're doing in the kitchen.
  • Taste the salsa verde straight from the jar before you use it, because some brands are tangier or saltier than others, and that knowledge changes how much additional seasoning you'll need at the end.
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