Next Post
Skillet Creamy Chicken and Parmesan Gnocchi.
This post may contain affiliate links, please see our privacy policy for details.
This simple one-pot soup is the perfect bowl to warm up to on a chilly night. Made with salsa verde, poblano peppers, jalapeños (for just the right amount of heat), and shredded chicken. Add taco seasoning and ground cumin for amazing flavor. Then cream cheese for creaminess. This soup is spicy, creamy, and so delicious. Top each bowl of creamy soup with avocado, plenty of fresh cilantro, sour cream, and lots of salty tortilla chips. I even added a little bit of lime zest too!
It’s soup season! We’ve had some seriously cold temperatures, single digit, temps this week. It’s COLD. I made this over the weekend, and it was so perfect. It really hit the spot.
All of my brothers were in town. And even though they claim not to enjoy soup, they said the taste was awesome. They loved that it was a bit spicy yet creamy and cheesy too. With the broth being a bit thicker, it makes the soup a little heartier. It’s a great comfort food recipe for this time of year!
Originally, I wanted to make a more traditional variation on tortilla soup using diced tomatoes and red enchilada sauce. I’m sure it would have been delicious, but when I didn’t have any red enchilada sauce on hand, I reached for what I did have: salsa verde.
I used two full jars of my favorite salsa verde from Whole Foods, two cans of diced green chilies, a poblano pepper, and some jalapeños.
Onto details
Step 1: cook the onion and peppers
Use a little olive oil or butter and start cooking the onion. Then add the poblanos, jalapeños, cumin, and a few teaspoons of taco seasoning for a truly yummy mix. Let this cook for a few minutes to bring out the flavor in the dry spices.
Step 2: cook the chicken
Next, add the chicken. I like to toss it up with all those spices.
Then pour over the salsa verde, add the diced-up green chilies, and then the broth. Let the chicken simmer away in the broth until it’s cooked through. This will take 15 or 20 minutes.
Step 3: shred the chicken
I like to pull the chicken out of the soup and shred it. Then mix in the cream cheese. If you want to make the soup even creamier, add a 1/2 cup or so of heavy cream.
To finish this off, mix in a big handful of white cheddar cheese and let it melt into the soup.
You can make this in the Dutch oven or crockpot if it’s easier for you. I added directions for both.
Step 4: serve, top, and enjoy
I layer a thick dollop of Greek yogurt with sliced avocado on top. Then a big handful of crushed tortilla chips and lots of fresh cilantro and green onions, some jalapeño pepper would be good to. It’s so delicious!
A wonderful chicken tortilla soup recipe to warm up with!
Make-Ahead, Storage & Reheat
- Make-ahead: soup improves by day 2; keep toppings separate.
- Fridge: store in airtight containers 3–4 days.
- Freeze: up to 2–3 months; thaw overnight in the fridge (dairy may look slightly separated—whisk as it reheats).
- Reheat: warm gently on the stove over low, stirring often; splash in broth/water to loosen as needed.
- Tortilla chips: keep in a bag/container at room temp and add just before serving for crunch.
Looking for other warming winter dinners? Here are a few ideas:
Crockpot Chili Meatballs and Spaghetti
30 Minute Spicy Indian Butter Chicken
Coconut Sweet Potato Lentil Soup with Rice
Lastly, if you make this Creamy Chicken Tortilla Soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Green Chili Tortilla Soup
Servings: 6
Calories Per Serving: 331 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 yellow onion diced
- 1 poblano, chopped
- 2 jalapeños, seeded and chopped
- 2 teaspoons cumin
- 2-3 teaspoons taco seasoning
- kosher salt and black pepper
- 1 pound boneless, skinless chicken breasts or thighs
- 3 cups salsa verde
- 2 cans (4 ounce) diced green chiles
- 3-4 cups chicken broth
- 6 ounces cream cheese, melted
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- lime zest and juice
- lots of salted tortilla chips
- yogurt, avocado, and green onion, for serving
Instructions
Stove
- 1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the poblano, jalapeños, cumin, taco seasoning, and a pinch each of salt and pepper. Cook for 5-10 minutes, until very fragrant. Add the chicken, salsa verde, canned chiles, and 4 cups of broth. Season with salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.2. Melt the cream cheese in the microwave for 10-15 seconds.3. Pull the chicken out and shred using two forks. Stir in the cream cheese until smooth, then stir in the shredded chicken and cheddar cheese. Cook for 5 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro and lime juice.4. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, avocado, green onions, and cilantro. Enjoy!
Crockpot
- 1. In the bowl of your crockpot, layer the onion, poblano, and jalapeños. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the salsa verde, canned chiles, and 3 cups of broth. 2. Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken using two forks. Stir in the cream cheese, whisking until mixed. Then add the cheddar cheese, cilantro, and lime juice. 3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, avocado, green onions, and cilantro. Enjoy!
This post was originally published on November 29, 2023
Incredibly awesome!
Hi Jackie,
Love to hear this! Thanks so much for trying this recipe and your comment! Enjoy your day!
This soup was absolutely DELICIOUS!
(Your recipes make me look like a “great” cook. Although, I do acknowledge where I obtained the recipe from…Half-Baked Harvest). Thank you.
Hey there,
Fantastic! Thanks a bunch for making this dish and your feedback, I’m so glad to hear it turned out well!
Making this right now. Where does the lime zest come in? Thanks.
Hi Jenn,
You can add that with the lime juice. Please let me know if you have any other questions!
Amazing!!!! I’m in love with this recipe. Hearty & just the right amount of spice.
Hi Callie, Happy Monday! Thanks a bunch for giving this recipe a try and your comment, so glad to hear it was a hit!
Did this recipe recently get revised quite a bit? I thought I remember black beans being part of the list when I made it the last few times? Any way I can see the original recipe with the black beans? It still tastes good but it’s a lot spicier.
Hi Morgan,
Sorry, this recipe has not be revised. Is this the recipe you were thinking of?
https://fett-weg.today/salsa-verde-chicken-rice-tortilla-soup/%3C/a%3E%3Cbr /> Please let me know if this helps! xx
This was so good! I doubled the cheese and added tsp garlic and tsp paprika ! Fan favorite !
Hi Sarah,
Wonderful! Thank you so much for making this recipe and your comment, so glad it was a winner! Have the best weekend:)
This is one of my favorite soups! I add black beans and corn for a little extra texture and the sweetness of the corn adds a nice balance of sweetness. Don’t skip the yogurt! This is a crowd favorite in my house on brisk cold nights or little dinner parties. You will actually crave this soup!!
Thanks so much, Kenneth! So glad to hear this recipe is always enjoyed, I appreciate you making it! XxT
Loved. I am NOT a soup person but my BF is sick so I sucked it up and we compromised with this. Delicious. Loved it. As always 🙂
Hi Kylie,
Well, I’m sorry to hear your BF is sick, but glad you enjoyed this recipe:) Thanks for giving it a try! xx
Could you use coconut cream in place of the cream cheese?
Hi Delia,
Sure, that should work nicely for you. I hope you love this recipe! Happy New Year! xx
We LOVE this soup! Could this be made with the ingredients frozen, thawed and then dumped into the crock-pot? Adding the cream cheese and cheese later?
Hi Jacquelyn! Yes, that should work great! I would incorporate the cream cheese and cheese after it’s already been reheated 🙂 xT
I’ve made this over and over I love to poach the chicken thighs in bone broth or stock first….this soup is amazing and delicious 🤤
Hi Dara,
Fantastic!! I’m so glad to hear this recipe always turns out nicely for you, thanks a bunch for making it so often! Have the best week!🎄☃️ xT
Made this today and it was so spicy we could barely eat it. And I only used one jalapemo and 2 cups of salsa verde. So bummed. Way too much heat.
Hi Beth,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was so spicy! xx
Such a delicious soup and made it in 45 minutes! Will keep on repeat!
Hey Lynn,
Yay!! Love to hear this recipe turned out well for you and was enjoyed! Thank you so much for making it and sharing your feedback! Happy Friday! XxT
There are different salsa verde heat levels, mild, medium and hot. I’ve accidentally bought the hot before and it’s very spicy.
Can you freeze this soup?
Hey Cyndi,
You bet, that would be just fine for you to do! Please let me know if you give this recipe a try, I hope you love it! xT
Hi, is this soup gluten free?
Hi Colleen,
It sure is! Please let me know if you have any other questions! xT