Save There's something about the smell of poblanos hitting hot oil that makes a kitchen feel instantly welcoming. My neighbor showed up unannounced on a chilly October afternoon, and instead of panicking, I had just enough chicken and salsa verde to pull together this creamy tortilla soup. By the time she walked in, the whole house smelled like cumin and roasted peppers, and she didn't leave until the pot was empty. It became our thing after that—the soup that turned a random Tuesday into something memorable.
I made this for my brother the first time he came home after moving away, and he asked for the recipe before he even finished his bowl. There's comfort in watching someone relax into a meal, the shoulders drop, the hurried eating slow down. That's what this soup does—it buys you time with the people you care about because they'll actually sit at the table instead of rushing through.
Ingredients
- Chicken breasts: Boneless and skinless cook evenly and shred beautifully when just tender, giving you that silky texture without any fibrous bits.
- Salsa verde: The backbone of this whole thing—it brings the bright, tangy flavor that makes everything taste fresh instead of heavy.
- Poblano and jalapeño peppers: Poblanos are mild and slightly smoky, while the jalapeño adds just enough kick without overwhelming unless you keep the seeds in.
- Cream cheese: Cubed and softened before it hits the pot means it melts evenly without creating lumps, creating a velvety broth that coats your mouth in the best way.
- Heavy cream: The final addition that brings everything into balance, softening the brightness of the salsa and making the whole thing taste intentional.
- Cumin and smoked paprika: These spices whisper in the background, adding depth without announcing themselves—you'll notice them working together, not individually.
Instructions
- Build your flavor base with the vegetables:
- Heat the oil until it shimmers slightly, then add your onion, poblano, and jalapeño all at once. The sizzle should be immediate but not aggressive—you're coaxing out sweetness and softness, not charring anything. After 4 to 5 minutes, the peppers will look slightly translucent at the edges, and that's when you know they're ready for the garlic.
- Wake up the aromatics:
- Drop in your minced garlic and stir constantly for just 1 minute. You'll smell it transform from sharp and raw to sweet and mellow, and that's your signal to move forward before it browns.
- Create the soup base:
- Pour in the broth and salsa verde, then sprinkle in your cumin, smoked paprika, and oregano. Stir everything together, tasting as you go—the bright green of the salsa will tint the broth almost immediately, and you'll notice how the spices dissolve right in.
- Cook the chicken gently:
- Nestle the chicken breasts into the liquid, cover the pot, and let them simmer for 15 to 18 minutes. They're done when a fork easily pierces the thickest part without resistance and the internal temperature hits 165°F if you're checking with a thermometer. The broth should barely bubble, not roll aggressively.
- Shred and return the chicken:
- Once the chicken cools just enough to handle, use two forks to pull it into tender, irregular shreds—some pieces can be thicker, some thinner, and that's what makes it interesting. Return all the shredded chicken to the pot and stir it back into the broth.
- Incorporate the cream cheese smoothly:
- Lower the heat to the gentlest simmer possible, then add your softened cream cheese a few cubes at a time, stirring constantly. This is not a rush moment—watch it melt completely before adding more, creating a silky, cohesive broth instead of clumpy patches.
- Finish with cream and balance:
- Once the cream cheese is fully dissolved, pour in the heavy cream and let everything warm through for 3 to 4 minutes. Taste it now and adjust—add more salt, a squeeze of lime juice, or another pinch of cumin if something feels off.
- Serve with intention:
- Ladle into bowls and let each person build their own experience with avocado, tortilla chips, cilantro, and lime wedges. The beauty is that you've done the work, and now everyone gets to finish it their own way.
Save This soup has this strange power to make people slow down and actually talk to each other instead of rushing through dinner. I've watched it happen more than once—the soup gets ladled out, the avocado and cilantro go on, and suddenly everyone's leaning in to eat properly instead of speed-eating between screens.
Variations That Still Work
Once you understand how this soup balances its flavors, you can play with it without breaking anything. I've added black beans for earthiness, corn for sweetness, and even a handful of spinach stirred in at the very end for color and nutrition. The cream cheese and heavy cream anchor everything, so as long as you keep those and the salsa verde, you're building on a solid foundation that won't fall apart when you improvise.
Make It Lighter Without Losing Anything
If you want to eat this regularly without feeling weighed down, swap the heavy cream for half-and-half or even a splash of whole milk, and use reduced-fat cream cheese. Some people swear by Greek yogurt stirred in at the end instead of both creams, and honestly, it works—you lose some indulgence but gain tanginess that's actually delicious. The soup becomes less rich but somehow more interesting, if that makes sense.
Shortcuts and Smart Swaps That Nobody Will Notice
Real talk: a rotisserie chicken from the grocery store shortens your prep time dramatically and tastes just as good shredded into this soup. You can also buy pre-diced peppers from the produce section if you're honestly not in the mood for chopping, though fresh is always superior. And if you're making homemade salsa verde instead of buying it, you've already proven you know what you're doing—this soup is yours to command.
- Corn and black beans add richness and make the soup feel like a complete meal without needing bread.
- A squeeze of fresh lime juice added at the very end brightens everything and reminds you of where this soup's soul comes from.
- Crispy bacon crumbled on top transforms dinner into something your family will ask for again next week.
Save This soup is one of those recipes that tastes harder to make than it actually is, which means you'll feel genuinely proud when people ask for seconds. Serve it warm, serve it with friends, and let the avocado and cilantro do their job.
Recipe Questions & Answers
- → Can I make this soup spicy?
Yes! Leave the seeds in the jalapeño for extra heat, or add a diced serrano pepper. You can also serve with hot sauce on the side for custom spice levels.
- → Can I use rotisserie chicken?
Absolutely. Use about 2-3 cups of shredded rotisserie chicken and add it during the last 5 minutes of simmering to heat through. Skip steps 4-5 for boiling and shredding raw chicken.
- → How long does this soup keep?
Store cooled soup in an airtight container for up to 4 days. Reheat gently over low heat, adding a splash of broth if needed. The tortilla chips are best added fresh before serving.
- → Can I freeze this soup?
Yes, freeze without the toppings for up to 3 months. Thaw overnight in the refrigerator and reheat slowly. The cream cheese may separate slightly but will blend back in when stirred.
- → What can I substitute for cream cheese?
Greek yogurt works well for a lighter version. Add it off the heat to prevent curdling. You can also use Mexican crema or extra heavy cream for richness.