Save to Pinterest The first time I made this soup was during a rainy Tuesday when I needed something to warm me from the inside out. I had half a jar of salsa verde in the fridge and some chicken breasts that needed using, so I threw everything into a pot and hoped for the best. When my roommate walked in and announced she could smell dinner from three blocks away, I knew this accidental creation was worth perfecting. Now its my go-to for hosting friends or nursing a cold.
Last winter, my sister came over feeling under the weather and I made a massive batch of this soup. She sat at the counter watching me add the cream cheese, looking skeptical about the whole thing, until she took her first bite. She ended up eating three bowls and taking home the leftovers in a container she swore she was saving for emergencies only.
Ingredients
- 2 boneless skinless chicken breasts: I like to pound them slightly so they cook evenly and shred beautifully later
- 4 cups low-sodium chicken broth: Starting with less salt lets you control the seasoning at the end
- 1 tablespoon olive oil: This creates the foundation for sautéing your aromatics
- 1 medium yellow onion diced: Yellow onions offer sweetness that balances the peppers heat
- 2 poblano peppers seeded and diced: These add mild heat and an earthy flavor that goes deep
- 1 jalapeño seeded and finely diced: Leave some seeds if your crew can handle the extra kick
- 2 cloves garlic minced: Fresh garlic makes all the difference here
- 1 1/2 cups salsa verde: Store-bought works but homemade verde sauce takes this to another level
- 1 teaspoon ground cumin: This is the backbone of Tex-Mex flavor
- 1/2 teaspoon smoked paprika: Adds depth and that smoky notes
- 1/2 teaspoon dried oregano: Mexican oregano is ideal if you can find it
- Salt and black pepper to taste: Wait until the end to adjust since the cheese will add saltiness
- 120 g cream cheese cubed and softened: Room temp cheese melts so much better into hot liquid
- 1/2 cup heavy cream: This creates the velvety texture that makes this soup special
- 1 ripe avocado diced: The creamy coolness is non-negotiable here
- 1 cup tortilla chips crushed: Get the good ones and crush them right before serving
- 2 tablespoons fresh cilantro chopped: Only add this at the end to preserve its bright flavor
- 1 lime cut into wedges: That final squeeze pulls everything together
Instructions
- Build your flavor foundation:
- Heat the olive oil in your large pot over medium heat and toss in the onion poblanos and jalapeño. Sauté them for about 5 minutes until theyre soft and fragrant.
- Wake up the garlic:
- Add the minced garlic and cook for just one minute until you can really smell it. Watch carefully so it does not burn.
- Create the soup base:
- Pour in the chicken broth and salsa verde then add the cumin smoked paprika oregano salt and pepper. Give it a good stir to combine all the spices.
- Cook the chicken:
- Add the chicken breasts to the liquid and bring everything to a gentle boil. Reduce heat cover and let it simmer for about 18 minutes until the chicken is cooked through.
- Shred and return:
- Lift out the chicken breasts and use two forks to shred them. Put the shredded chicken back into the pot.
- Add the creamy goodness:
- Turn the heat down to low and stir in the cubed cream cheese. Keep stirring until its completely melted and blended into the soup.
- Finish with cream:
- Pour in the heavy cream and let it simmer gently for another 4 minutes. Taste and adjust the seasoning if needed.
- Load up the toppings:
- Ladle the hot soup into bowls and pile on the avocado crushed chips cilantro and those lime wedges.
Save to Pinterest This recipe became my comfort food staple after a particularly rough breakup when my friend Sarah showed up with a bag of avocados and tortilla chips announcing we were making soup and healing. We ate it on the couch watching terrible movies and I realized sometimes food really does help.
Make It Your Own
I have played around with this recipe so many times and it always works. Sometimes I throw in black beans or corn when I need to stretch it to feed more people. You can easily use a rotisserie chicken to save time and it still tastes incredible.
Perfecting The Texture
The trick is getting the balance between the tangy salsa verde and the rich cream cheese. I learned the hard way that adding cold cream cheese to hot soup creates lumps that never quite disappear. Take your time with the melting step and stir constantly.
Serving Suggestions
This soup sings alongside a crisp Mexican lager or a chilled white wine with some acid. I like to put all the toppings in little bowls on the table and let everyone build their own perfect bite.
- Set out extra hot sauce for the heat seekers at your table
- Serve with warm tortillas or crusty bread for soaking up every drop
- Double the recipe because the leftovers somehow taste even better
Save to Pinterest There is something about a bowl of this soup that feels like a warm hug on a cold day. I hope it becomes your comfort food go-to too.
Common Recipe Questions
- → Can I make this soup ahead of time?
Yes, prepare up to 3 days in advance. Store in an airtight container and reheat gently on the stove, adding a splash of broth if needed.
- → How can I adjust the spice level?
Control heat by adjusting jalapeño seeds or omitting them entirely. For milder flavor, remove all membranes and seeds from peppers.
- → What can I substitute for cream cheese?
Greek yogurt or sour cream work well for tanginess. For dairy-free options, try coconut cream or cashew cream.
- → Can I use rotisserie chicken?
Absolutely. Use 2-3 cups shredded rotisserie chicken, adding it during the last 5 minutes to warm through.
- → How do I store leftovers?
Keep refrigerated for 3-4 days. Freeze without toppings for up to 3 months. Thaw overnight and reheat gently.
- → What toppings work best?
Crushed tortilla chips, diced avocado, fresh cilantro, lime wedges, shredded cheese, or pickled jalapeños all complement beautifully.