Creamy Chicken Tortilla Soup

There's something about the sound of poblanos hitting hot oil that signals comfort is coming. I discovered this soup on a chilly afternoon when my neighbor stopped by with an armful of peppers from her garden, and we decided to turn them into something warming. What started as a casual kitchen experiment became the kind of dish I now make whenever someone needs feeding, whether it's a quiet Tuesday or a gathering of hungry friends.

I made this for my sister during her first week working from home, when she texted me that she'd forgotten what it felt like to have a proper lunch break. She showed up at my door around noon, and by the time we'd finished a bowl together, she was already planning to make it for her own family. That's when I knew this soup had staying power.

Ingredients

• Boneless, skinless chicken breasts (about 450 g or 1 lb): These cook gently in the broth and shred beautifully without falling apart, becoming tender enough to cut with a spoon.
• Low-sodium chicken broth (4 cups or 1 liter): The base that carries all the flavor, and low-sodium lets you control the salt yourself.
• Olive oil (1 tablespoon): Just enough to coax out the flavor from your peppers without making the soup heavy.
• Yellow onion, diced (1 medium): The unsung backbone that adds sweetness and body to everything.
• Poblano peppers, seeded and diced (2): Mild, earthy, and slightly smoky, they're what make this soup feel special instead of ordinary.
• Jalapeño, seeded and finely diced (1): Leave the seeds in if you like more heat, or remove them for a gentler kick.
• Garlic, minced (2 cloves): One minute of cooking releases its magic into the entire pot.
• Salsa verde (1 1/2 cups or 360 ml): The bright, tangy heart of the soup, whether store-bought or homemade.
• Ground cumin (1 teaspoon): This is the spice that makes people pause and ask what makes it taste so good.
• Smoked paprika (1/2 teaspoon): Adds depth and a subtle warmth without overpowering.
• Dried oregano (1/2 teaspoon): Brings an herbaceous note that ties everything together.
• Salt and black pepper: Always taste and adjust at the end, because soup seasoning can shift as it simmers.
• Cream cheese, cubed and softened (120 g or 4 oz): This is what makes the broth luxurious without being heavy, melting into a silky texture.
• Heavy cream (1/2 cup or 120 ml): The final touch of richness that makes each spoonful feel indulgent.
• Ripe avocado (1), diced: Add this just before serving so it stays bright and creamy.
• Tortilla chips, crushed (1 cup or about 40 g): The textural contrast that keeps every bite interesting.
• Fresh cilantro, chopped (2 tablespoons): A burst of fresh flavor right at the end.
• Lime, cut into wedges (1): A squeeze brightens everything and feels like the final word on flavor.

Instructions

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Heat your oil and soften the peppers:

In a large pot, warm the olive oil over medium heat until it shimmers slightly. Add the diced onion, poblano peppers, and jalapeño, and let them cook together for about 4 to 5 minutes, stirring occasionally, until they turn soft and fragrant.

Bloom the garlic:

Stir in the minced garlic and cook for just about 1 minute, until you can really smell it in the kitchen. This short burst of heat wakes up all its flavors before you add the liquid.

Build the broth:

Pour in the chicken broth and salsa verde, then sprinkle in the cumin, smoked paprika, oregano, salt, and black pepper. Stir everything together so the spices distribute evenly throughout the liquid.

Cook the chicken gently:

Add the chicken breasts whole to the pot and bring the liquid to a gentle boil, then lower the heat and cover the pot. Let it simmer for 15 to 18 minutes until the chicken is cooked through and no longer pink inside.

Shred and return:

Remove the chicken breasts with tongs and place them on a cutting board. Using two forks, pull the chicken into shreds, then return it to the pot where it can soak up all those flavors.

Add the cream cheese:

Turn the heat to low and add the softened, cubed cream cheese, stirring gently and constantly until it's completely melted and incorporated into the broth. The soup will become noticeably creamier.

Finish with cream:

Pour in the heavy cream and let everything simmer together gently for 3 to 4 more minutes. Taste the soup now and adjust your salt and pepper if needed, because this is your moment to make it exactly right.

Serve with all the toppings:

Ladle the soup into bowls and add diced avocado, a handful of crushed tortilla chips, fresh cilantro, and a squeeze of lime to each serving. Let everyone add what they want and watch it all come together.

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This soup became the dish I make when life feels overwhelming, because there's something deeply calming about watching cream cheese melt into a pot and knowing that in a few minutes, you'll have something warm and nourishing to share. It's one of those recipes that tastes impressive enough to serve to guests, but feels simple enough to make on a regular Tuesday when you just need comfort.

The Secret to Creamy Texture

The magic happens when you let the cream cheese melt slowly over low heat instead of rushing it. I learned this the hard way one evening when I cranked up the heat and ended up with grainy, separated soup that no amount of extra cream could fix. Now I treat that melting moment like a meditation, stirring gently and watching the transformation until the broth turns silky and the cheese disappears completely into the liquid.

Why Poblanos Over Bell Peppers

Poblanos have a deeper, earthier flavor than regular bell peppers, with a subtle smokiness that red or green peppers just can't match. They're also less watery, so they don't make your soup diluted or bland, and they hold their shape better during the simmering process. Once you've tasted a soup made with poblanos, regular bell peppers start to feel like they're missing the whole point.

Storage and Variations That Work

This soup keeps beautifully in the refrigerator for up to 3 days, though the tortilla chips will get soggy, so store those separately and add them fresh when you reheat a bowl. You can also freeze the soup before adding the cream and heavy cream, then thaw and finish it when you're ready to eat. I've added black beans, corn, or even a handful of spinach at the end and never regretted any of it.

• Use rotisserie chicken if you're short on time, shredding it and adding it to the pot instead of cooking it in the broth.
• For a lighter version, swap the heavy cream for Greek yogurt or reduce-fat sour cream, stirred in at the very end so it doesn't break from the heat.
• If cilantro tastes like soap to you, skip it entirely or use fresh parsley, because this soup is forgiving enough to work either way.

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This soup has a way of turning a ordinary afternoon into something worth slowing down for. Make it, feed someone you care about, and watch how a bowl of warm, creamy comfort can reset someone's entire day.

Recipe FAQ

→ How spicy is this soup?

The heat level is medium and adjustable. Poblano peppers offer mild warmth while jalapeño adds a kick. Remove jalapeño seeds for a milder version or leave them in for extra spice.

→ Can I make this ahead of time?

Absolutely. The flavors deepen after refrigerating overnight. Store cooled soup in an airtight container for up to 4 days. Add toppings just before serving for best texture.

→ What can I substitute for cream cheese?

Greek yogurt, sour cream, or Mexican crema work well as lighter alternatives. For dairy-free options, try coconut cream or cashew cream, though the texture will differ slightly.

→ Is freezer-friendly?

Yes, freeze without the heavy cream and toppings for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in cream just before serving.

→ Can I use rotisserie chicken?

Certainly. Skip the simmering step and add shredded rotisserie chicken during the last 5 minutes to heat through. This reduces total time to about 20 minutes.

→ What other toppings work well?

Try shredded cheese, pickled red onions, radish slices, warm corn tortillas, or a dollop of Greek yogurt. Black beans or corn also make excellent additions.