Creamy Chicken Tortilla Soup (Printable)

Rich soup with salsa verde base, shredded chicken, cream cheese, avocado, and crispy tortilla chips.

# What You’ll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 1 lb)
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, 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 oz 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

# Directions:

01 - In a large pot, heat olive oil over medium heat. Add diced onion, poblano, and jalapeño. Sauté for 4 to 5 minutes until softened.
02 - Add minced garlic 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.
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 and shred with two forks. Return shredded chicken to the pot.
06 - Reduce heat to low. Add cream cheese, stirring until melted and fully incorporated.
07 - Stir in heavy cream and simmer gently for 3 to 4 more minutes. Adjust seasoning as needed.
08 - Ladle soup into bowls. Top each serving with diced avocado, crushed tortilla chips, cilantro, and a squeeze of lime.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in under an hour, which feels like cheating in the best way.
  • The cream cheese melts into the broth so seamlessly that people ask if you've been simmering this for days.
  • Avocado and tortilla chips turn a warm bowl into something crunchy and fresh that surprises you every spoonful.
  • It's the kind of dish that works for a quiet Tuesday night or impressing people you actually want to feed.
02 -
  • Don't skip softening the cream cheese ahead of time—cold cream cheese will seize up and clump no matter how much you stir, forcing you to fish out little white lumps later.
  • Lime juice added at the end matters more than you'd think; it's what makes people close their eyes for a second and say it's perfect.
  • If you're using store-bought salsa verde, taste it first because some brands are significantly saltier than others, which changes how much additional seasoning you'll need.
  • Add toppings only when you're sitting down to eat, not before, or your tortilla chips become soggy regrets.
03 -
  • If you're short on time, use rotisserie chicken and skip the simmering step entirely—the soup will be ready in half the time and still taste deeply satisfying.
  • Add corn or black beans if you want extra texture and substance, or use Greek yogurt instead of heavy cream if you're looking for something lighter but still creamy.
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