Creamy Chicken Tortilla Soup

Experience the ultimate Tex-Mex comfort with this Creamy Chicken Tortilla Soup. This rich and flavorful dish features a zesty salsa verde base, the subtle heat of poblano and jalapeño peppers, and tender shredded chicken, all brought together with luscious cream cheese for a velvet-smooth finish. It is the perfect warming meal for any night of the week.

Save to Pinterest

Whether you are serving a family or hosting a casual dinner with friends, this soup is sure to impress. Topped with fresh avocado and crunchy tortilla chips, it offers a delightful contrast of textures that makes every bite satisfying.

Ingredients

• 2 boneless, skinless chicken breasts (about 450 g / 1 lb)
• 4 cups (1 liter) low-sodium chicken broth
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 poblano peppers, seeded and diced
• 1 jalapeño, seeded and finely diced (leave seeds if you prefer more heat)
• 2 cloves garlic, minced
• 1 1/2 cups (360 ml) salsa verde (store-bought or homemade)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 120 g (4 oz) cream cheese, cubed and softened
• 1/2 cup (120 ml) heavy cream
• 1 ripe avocado, diced
• 1 cup (about 40 g) tortilla chips, crushed
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

Step 1

In a large pot, heat olive oil over medium heat. Add diced onion, poblano, and jalapeño. Sauté for 4–5 minutes until softened.

Step 2

Add minced garlic; cook for 1 minute until fragrant.

Step 3

Pour in chicken broth and salsa verde. Stir in cumin, smoked paprika, oregano, salt, and black pepper.

Step 4

Add chicken breasts to the pot. Bring to a gentle boil, then reduce heat and simmer, covered, for 15–18 minutes, or until chicken is fully cooked.

Step 5

Remove chicken breasts and shred with two forks. Return shredded chicken to the pot.

Step 6

Reduce heat to low. Add cream cheese, stirring until melted and fully incorporated.

Step 7

Stir in heavy cream and simmer gently for 3–4 more minutes. Adjust seasoning as needed.

Step 8

Ladle soup into bowls. Top each serving with diced avocado, crushed tortilla chips, cilantro, and a squeeze of lime.

Zusatztipps für die Zubereitung

For an even faster preparation, you can substitute the raw chicken breasts with shredded rotisserie chicken. Simply skip the poaching step and add the shredded meat directly to the broth and salsa verde mixture. Ensure your cream cheese is well-softened before adding it to the pot to ensure it melts smoothly without leaving small lumps.

Varianten und Anpassungen

To add more texture and nutrition, consider stirring in 1/2 cup of canned corn or black beans during the simmering stage. For a lighter version of this soup, you can use reduced-fat cream cheese or replace the heavy cream with plain Greek yogurt for a tangy twist. If you follow a gluten-free diet, double-check your tortilla chip labels to ensure they are certified gluten-free.

Serviervorschläge

Serve this soup piping hot with a generous topping of fresh cilantro and extra lime wedges on the side for a bright finish. For a complete dining experience, pair this dish with a crisp Mexican lager or a chilled glass of Sauvignon Blanc, which complements the herbal notes of the salsa verde and cilantro.

Save to Pinterest

This Creamy Chicken Tortilla Soup is a versatile and satisfying meal that brings the bold flavors of the American Southwest straight to your kitchen. With its creamy base and vibrant toppings, it is a guaranteed crowd-pleaser that provides 30g of protein per serving for a truly fulfilling dish.

Common Questions

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

Yes, rotisserie chicken is an excellent time-saver. Add 3 cups of shredded rotisserie chicken in step 5 after removing the raw chicken step entirely. This cuts preparation time significantly while maintaining the same delicious flavor.

→ How can I make this soup spicier?

Leave the seeds in the jalapeño pepper, add an extra jalapeño, or include a pinch of cayenne pepper. You can also top with sliced fresh jalapeños or a drizzle of hot sauce when serving for customizable heat levels.

→ What can I substitute for heavy cream to make it lighter?

Replace heavy cream with half-and-half, whole milk, or Greek yogurt for a lighter version. If using Greek yogurt, remove the pot from heat before stirring it in to prevent curdling. Reduced-fat cream cheese also works well.

→ Can I freeze this soup for later?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to airtight containers. Leave toppings off until serving. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.

→ What other toppings work well with this soup?

Try shredded Monterey Jack or cheddar cheese, sour cream, diced tomatoes, sliced radishes, or pickled jalapeños. Crumbled queso fresco, chopped green onions, or fried tortilla strips also add great texture and flavor.

→ How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep toppings separate to maintain their texture. Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent the cream from separating.