Creamy Chicken Tortilla Soup

When the craving for a cozy, Tex-Mex-inspired meal hits, nothing satisfies quite like this Creamy Chicken Tortilla Soup. This dish is a masterclass in balance, combining the tangy brightness of salsa verde with the rich, velvety texture of softened cream cheese and heavy cream. With tender shredded chicken and the gentle heat of poblano and jalapeño peppers, it is a sophisticated yet accessible upgrade to the classic tortilla soup recipe that your whole family will request time and again.

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What makes this soup truly special is the layering of aromatics. By sautéing the poblano and jalapeño peppers with yellow onion, you build a flavorful foundation that carries through every spoonful. It’s a hearty, protein-packed meal that manages to feel both indulgent and comforting, perfect for a busy weeknight or a relaxed weekend gathering.

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

To ensure a perfectly smooth soup, make sure your cream cheese is well-softened before adding it to the pot. Using a large pot or Dutch oven will allow the flavors to meld properly during the simmering process. If you are in a rush, you can significantly reduce the cooking time by using a pre-cooked rotisserie chicken instead of poaching the breasts.

Varianten und Anpassungen

This recipe is highly adaptable. For extra texture and richness, consider stirring in 1/2 cup of canned corn or black beans. If you are looking for a lighter alternative, you can substitute the cream cheese with reduced-fat versions or use Greek yogurt for a tangy twist. For those following a gluten-free diet, simply ensure your tortilla chips are certified gluten-free.

Serviervorschläge

Presentation is key for this vibrant soup. Serve it hot, piled high with fresh toppings like diced avocado and plenty of crushed tortilla chips for crunch. A final squeeze of fresh lime juice is essential to brighten the creamy base. For a complete meal, pair this soup with a crisp Mexican lager or a chilled glass of Sauvignon Blanc.

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With 30 grams of protein per serving and a flavor profile that rivals any Tex-Mex restaurant, this Creamy Chicken Tortilla Soup is bound to become a staple in your recipe rotation. It is the ultimate comfort dish that brings warmth and zest to your table in just 45 minutes. Enjoy every creamy, crunchy, and savory bite!

Recipe FAQs

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

Yes, rotisserie chicken works perfectly and saves time. Use about 3 cups of shredded rotisserie chicken and add it in step 6 after the cream cheese has melted.

→ How can I adjust the spice level?

For milder soup, remove all seeds from the jalapeño and use only one poblano pepper. For more heat, leave jalapeño seeds in or add a diced serrano pepper.

→ What can I substitute for heavy cream?

Half-and-half works well for a lighter version, or use full-fat coconut milk for dairy-free option. Greek yogurt can be stirred in at the end off heat to prevent curdling.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4 days. The soup may thicken when refrigerated; thin with additional chicken broth when reheating. Add fresh toppings before serving.

→ Can I freeze this soup?

Yes, freeze for up to 3 months in freezer-safe containers. Note that cream cheese may separate slightly upon thawing; whisk well while reheating to restore smooth texture.

→ What additions work well in this soup?

Black beans, corn, diced tomatoes, or hominy add great texture and flavor. Stir them in during the final simmer. You can also add cooked rice or quinoa for heartier bowls.