Creamy Chicken Tortilla Soup

My neighbor showed up one afternoon with poblano peppers from her garden, still warm from the sun, and insisted I do something special with them. I'd never made tortilla soup before, but watching her describe the way it should taste—creamy, bright, with just enough heat—I knew I had to try. That first batch turned out so well that she's been dropping off peppers at my door ever since, and now this soup is my go-to when I want something that feels both fancy and genuinely easy.

Last winter I made this for a friend who was going through a rough time, and she literally asked for the recipe before finishing her first bowl. There's something about the warmth, the fresh avocado, and those crispy chips that just makes people slow down and actually enjoy their meal. Since then, it's become my comfort soup for whenever I want to feed someone I care about.

Ingredients

• 2 boneless, skinless chicken breasts (about 450 g / 1 lb): Look for breasts that are roughly the same thickness so they cook evenly; if one side is much thicker, gently pound it out before cooking.
• 4 cups (1 liter) low-sodium chicken broth: Low-sodium lets you control the salt level and prevents the soup from tasting tinny as it simmers.
• 1 tablespoon olive oil: Use something you'd actually taste, not the cheapest bottle; it makes a noticeable difference in the base flavor.
• 1 medium yellow onion, diced: Yellow onions have a natural sweetness that balances the peppers beautifully.
• 2 poblano peppers, seeded and diced: Poblanos are milder than jalapeños but have this incredible depth; roasting them first adds even more flavor if you have time.
• 1 jalapeño, seeded and finely diced (leave seeds if you prefer more heat): The real heat is in the seeds and white membranes, so leave them in if you're brave.
• 2 cloves garlic, minced: Mince it right before cooking so it releases all those aromatic oils.
• 1 1/2 cups (360 ml) salsa verde: Homemade is amazing if you have the time, but a good store-bought salsa verde saves you steps without sacrificing flavor.
• 1 teaspoon ground cumin: Cumin is the secret weapon that makes everything taste authentically Tex-Mex.
• 1/2 teaspoon smoked paprika: Don't skip this; it adds a subtle smokiness that rounds out the whole soup.
• 1/2 teaspoon dried oregano: Mexican oregano is slightly different from Mediterranean oregano if you can find it, but either works.
• Salt and black pepper, to taste: Taste as you go and adjust at the very end; you might need less salt than you think since the broth already has some.
• 120 g (4 oz) cream cheese, cubed and softened: Let it sit on the counter for a few minutes before adding so it melts smoothly without lumps.
• 1/2 cup (120 ml) heavy cream: This is what makes the soup feel luxurious; don't skip it or use a substitute at this step.
• 1 ripe avocado, diced: Add this right before serving so it doesn't brown or get mushy.
• 1 cup (about 40 g) tortilla chips, crushed: Crush them just before serving so they stay crispy and don't get soggy in the soup.
• 2 tablespoons fresh cilantro, chopped: Fresh cilantro is non-negotiable here; dried just doesn't have the same brightness.
• 1 lime, cut into wedges: A squeeze of lime at the end brightens everything and ties all the flavors together.

Instructions

Get Your Base Going:

Heat olive oil in a large pot over medium heat until it shimmers slightly. Add the diced onion, poblano, and jalapeño, then sauté for about 4-5 minutes, stirring occasionally, until the peppers soften and the onion becomes translucent. You'll know you're done when the kitchen smells absolutely incredible.

Wake Up the Garlic:

Stir in your minced garlic and cook for just 1 minute; this is the point where you really start to see the magic happen. Let it get a little fragrant and golden, but don't let it burn or it turns bitter.

Build the Broth:

Pour in the chicken broth and salsa verde, then add cumin, smoked paprika, oregano, salt, and pepper. Give everything a good stir to make sure the spices are distributed evenly throughout the liquid.

Cook the Chicken:

Place the chicken breasts into the pot and bring the whole thing to a gentle boil, then immediately reduce the heat to low and cover. Simmer for 15-18 minutes until the chicken is cooked through and no longer pink inside; you can check by cutting into the thickest part.

Shred and Return:

Remove the cooked chicken breasts to a cutting board and shred them using two forks, pulling the meat apart in the direction of the grain. Stir the shredded chicken back into the pot so it reabsorbs all those flavors.

Add the Cream:

Turn the heat down to low and add the softened cream cheese a few pieces at a time, stirring gently until each piece melts completely before adding more. Once it's all incorporated and the soup looks silky, pour in the heavy cream and simmer gently for 3-4 more minutes without boiling.

Taste and Adjust:

This is crucial: taste the soup and adjust the salt, pepper, or lime juice as needed. Every broth is different, so trust your palate.

Serve and Crown with Toppings:

Ladle the soup into bowls and let everyone build their own perfect bite with avocado, crushed tortilla chips, cilantro, and a squeeze of lime. This is where the soup goes from good to absolutely memorable.

Pin It

There was a moment last spring when my sister came home from work stressed and exhausted, and I handed her a steaming bowl of this soup. Watching her shoulders relax with that first spoonful reminded me that good food isn't really about the ingredients—it's about taking care of someone.

Why the Cream Cheese Trick Works

Cream cheese is the secret ingredient nobody talks about in tortilla soup, and once you understand why, you'll use it everywhere. Unlike regular cream, it melts into the broth and creates this impossibly silky texture without needing a ton of heavy cream. The key is keeping the heat low and stirring constantly; this isn't the time to multitask or step away from the stove.

The Toppings Are Everything

I used to make the soup and plate it myself, wondering why it never felt quite right. Then I realized that letting people customize their own bowls completely changes the experience—suddenly they're invested in their meal, playing with textures and flavors. The creamy base, the crispy chips, the cool avocado, the brightness of lime and cilantro: each element matters, and the contrast is what makes this soup so addictive.

Make It Your Own

This recipe is honestly just a starting point, and I've learned that the best versions are the ones where you make it your own. Some nights I add black beans or corn, other times I use rotisserie chicken to cut corners on a busy day, and once I even swapped in Greek yogurt for the cream cheese because that's what I had on hand. The bones of the recipe are solid, but the flexibility is what keeps me coming back to it.

• If you want extra richness and substance, stir in half a cup of corn or black beans during the last few minutes.
• Rotisserie chicken cuts your active cooking time in half and honestly tastes just as good here.
• A squeeze of fresh lime juice right at the end is non-negotiable; it brightens everything and makes the whole soup taste more alive.

Pin It

This soup has become one of those recipes I make without thinking, the way you might reach for a favorite sweater. It's comforting, it's elegant enough to serve guests, and it always makes people happy.

Recipe FAQs

→ Can I use rotisserie chicken instead of raw chicken breasts?

Yes, rotisserie chicken works perfectly and saves time. Add 3 cups of shredded rotisserie chicken after step 6 and heat through for 3-4 minutes.

→ How can I make this soup spicier?

Leave the seeds in the jalapeño pepper, add an extra jalapeño, or stir in 1/4 teaspoon cayenne pepper. You can also use a spicier salsa verde.

→ What can I substitute for heavy cream?

Use half-and-half for a lighter option, or Greek yogurt stirred in at the end off heat. Coconut cream also works for a dairy-free alternative.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to adjust consistency.

→ Can I freeze this soup?

Yes, freeze the soup without toppings for up to 3 months. Thaw overnight in the refrigerator and reheat gently. The cream cheese may separate slightly but will reconstitute when stirred.

→ What are good side dishes to serve with this soup?

Serve with warm cornbread, quesadillas, Mexican rice, or a simple green salad with lime vinaigrette. Chips and guacamole also make excellent accompaniments.