Pin it Experience the ultimate Tex-Mex comfort with this Creamy Chicken Tortilla Soup. This recipe transforms a classic broth into a luxurious, velvety meal by blending a zesty salsa verde base with softened cream cheese and heavy cream. Packed with tender shredded chicken, mild poblano peppers, and a touch of smoky paprika, it is the perfect dish for anyone craving a warm, flavorful dinner that feels both sophisticated and cozy.
Pin it The beauty of this soup lies in the layers of flavor. Sautéing fresh poblano and jalapeño peppers with yellow onion creates an earthy foundation, while the addition of cumin and smoked paprika brings a subtle heat and depth that develops as the chicken simmers.
Ingredients
- Chicken: 2 boneless, skinless chicken breasts (about 450 g / 1 lb), 4 cups (1 liter) low-sodium chicken broth
- Vegetables & Aromatics: 1 tablespoon olive oil, 1 medium yellow onion (diced), 2 poblano peppers (seeded and diced), 1 jalapeño (seeded and finely diced), 2 cloves garlic (minced)
- Soup Base: 1 1/2 cups (360 ml) salsa verde, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, salt and black pepper to taste
- Creamy Elements: 120 g (4 oz) cream cheese (cubed and softened), 1/2 cup (120 ml) heavy cream
- Toppings: 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
If you are short on time, you can substitute the chicken breasts with a pre-cooked rotisserie chicken. Simply shred the rotisserie chicken and add it to the broth, skipping the poaching step to have dinner on the table even faster.
Varianten und Anpassungen
For extra richness and texture, consider adding 1/2 cup of canned corn or black beans to the pot. If you prefer a lighter version of the soup, you can use reduced-fat cream cheese or substitute the heavy cream with Greek yogurt.
Serviervorschläge
Serve this soup piping hot with plenty of crushed tortilla chips and fresh avocado. To round out the meal, pair it with a crisp Mexican lager or a bright, chilled Sauvignon Blanc.
Pin it With its vibrant colors and rich textures, this Creamy Chicken Tortilla Soup is a guaranteed crowd-pleaser. Whether for a chilly weeknight or a festive gathering, it brings a delightful touch of Tex-Mex warmth to every bowl.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. The flavors actually deepen and improve after resting in the refrigerator for 1-2 days. Store cooled soup in an airtight container, then reheat gently on the stovetop. Add fresh toppings just before serving for the best texture and presentation.
- → How can I adjust the spice level?
Control the heat by leaving or removing jalapeño seeds. For mild flavor, remove all seeds and membranes. Medium heat comes from keeping half the seeds. Maximum spice intensity means leaving seeds intact. You can also add extra diced jalapeño during cooking or serve with hot sauce on the side.
- → What's the best way to shred the chicken?
Use two forks to pull the cooked chicken apart into strands, or place it in a stand mixer with the paddle attachment for quick, even shredding. The meat should be tender enough to shred easily after simmering in the flavorful broth.
- → Can I freeze this soup?
Freeze the cooled soup without the toppings for up to 3 months. The cream cheese and heavy cream may cause slight separation upon thawing, but whisking while reheating usually restores smooth texture. Add fresh avocado, tortilla chips, and garnishes after reheating.
- → What can I substitute for cream cheese?
For a lighter version, use Greek yogurt or reduced-fat cream cheese. Cashew cream blended until smooth works for dairy-free needs. Full-fat coconut cream adds richness with a subtle sweetness. Each alternative alters the final flavor profile slightly while maintaining creamy texture.