Pin There's something about the smell of poblanos hitting hot oil that immediately transports me to a San Antonio kitchen where my friend Maria first taught me this soup years ago. She moved so efficiently through each step, barely looking at measurements, just tasting and adjusting as she went. That afternoon I realized this wasn't really about following a recipe—it was about understanding how flavors build on each other, how cream cheese melts into something luxurious, how a squeeze of lime can wake everything up. Now whenever I make it, I'm somewhere between her confidence and my own careful approach, and that's where the magic happens.
I'll never forget serving this to my roommate on the worst day of his job interviews—he showed up defeated, and somehow a bowl of this soup with all the fixings made him smile properly for the first time in days. He spent twenty minutes loading it up with extra avocado and lime, and I watched him come back to himself with each spoonful. That's when I understood this soup does something beyond nourish; it says I care about making this moment better for you.
Ingredients
- Chicken breasts: Buy them roughly the same size so they cook evenly, and don't skip the chicken broth—it's your flavor foundation.
- Poblano peppers: Milder than jalapeños with a subtle smokiness that makes this soup distinctly better than using just one type of pepper.
- Jalapeño: Keep the seeds if you like serious heat, or remove them entirely if you're cooking for people who prefer gentler spice.
- Salsa verde: Store-bought is completely fine here—I've used jarred versions from three different brands and they all work beautifully.
- Cream cheese: Cube it and let it soften at room temperature for 10 minutes before adding so it melts smoothly without clumping.
- Heavy cream: This is what transforms the soup from good to silky, but if you need lighter options, Greek yogurt swapped in at the end works surprisingly well.
- Avocado: Add it right before serving—don't let it sit in the warm soup or it'll turn that unappetizing brown.
- Tortilla chips: Buy them fresh if you can, and crush them by hand just before topping so they stay crispy.
Instructions
- Build your flavor foundation:
- Heat that olive oil until it shimmers, then add your onion, poblano, and jalapeño. You're looking for them to soften and turn translucent, which takes about 4 to 5 minutes—the kitchen will smell incredible and that's how you know you're on the right track.
- Awaken the garlic:
- Add your minced garlic and stir constantly for just 1 minute. Garlic burns fast and tastes bitter when it does, so stay present here.
- Create the broth base:
- Pour in your chicken broth and salsa verde, then add the cumin, smoked paprika, and oregano. Stir everything together and let it come to a gentle boil.
- Cook the chicken gently:
- Add your chicken breasts, reduce the heat, and cover the pot. Let it simmer for 15 to 18 minutes—you'll know it's done when a fork pierces the thickest part with zero resistance.
- Shred and return:
- Remove the chicken to a cutting board and use two forks to pull it apart into tender shreds. This takes less than 2 minutes and returns everything back to the pot.
- Bring in the cream:
- Reduce your heat to low and add those cubed softened cream cheese pieces, stirring constantly until they completely melt into the broth. This creates that signature luscious texture that makes people come back for seconds.
- Finish with richness:
- Stir in your heavy cream and let everything simmer gently for 3 to 4 more minutes—don't let it boil or the cream can separate. Taste it now and adjust your salt, pepper, or lime juice.
- Assemble and serve:
- Ladle the soup into bowls and let people build their own toppings. Fresh avocado, crispy tortilla chips, cilantro, and lime wedges should all go on just before eating so textures stay distinct and bright.
Pin There was this one evening when my neighbor stopped by just as I was ladling out bowls, and I somehow convinced her to stay and try it. She brought her teenage daughter who I'd never seen interested in anything but her phone, and watching them both sit at my kitchen counter, loading their soup with toppings and actually talking to each other—that's when I realized comfort food really does create space for connection. That soup became a standing Thursday tradition between the three of us.
Customizing Your Bowl
What I love most about this soup is that it invites people to make it theirs. Some friends load theirs with so much avocado it's almost a different dish, while others go light and add extra lime instead. My mom always adds a handful of corn kernels and a drizzle of sour cream, which I initially thought was strange until I tried it and understood her genius. The base stays consistent and comforting, but the toppings are where personalities emerge and everyone gets exactly what they need that day.
Making It Your Own
Once you've made this soup a couple times, you'll start seeing opportunities. Some nights I'll add black beans for more substance, other times I'll throw in corn because that's what I have. My partner swears by adding a pinch of chipotle powder along with the smoked paprika for an extra layer of complexity. Rotisserie chicken cuts your active cooking time in half if you're in a rush, and honestly, nobody can tell the difference between that and chicken you simmered from scratch.
Timing and Shortcuts
The beauty of this recipe is that it respects your schedule without asking you to sacrifice quality. You can prep your vegetables in the morning and store them in containers, then everything comes together in under 45 minutes when you're ready to cook. If you're using rotisserie chicken, you're looking at maybe 30 minutes total, which means you can have a restaurant-quality dinner on a weeknight without stress or exhaustion.
- Buy pre-diced onions and peppers from the produce section if you need to save even more time.
- Make the soup base ahead and refrigerate it for up to 3 days, then add the cream cheese and heavy cream when you're ready to serve.
- Freeze the finished soup in portions for quick reheating—just add fresh toppings when you thaw it.
Pin This soup has become my reliable comfort, the one I make when I need things to feel right again. It's simple enough to not feel like work, but thoughtful enough to make people feel genuinely cared for.
Recipe Q&A
- → Can I make this soup ahead of time?
Yes, prepare the soup up to 2 days in advance and refrigerate. Add the toppings like avocado and tortilla chips just before serving to maintain their texture. Reheat gently over medium-low heat, stirring occasionally.
- → How can I adjust the spice level?
Control the heat by leaving some jalapeño seeds in for more spice, or remove all seeds for a milder version. You can also substitute Anaheim peppers for poblanos if you prefer less heat. Start with less jalapeño and add more to taste.
- → Can I use rotisserie chicken instead?
Absolutely. Use about 3 cups of shredded rotisserie chicken and add it during step 5 when you would normally return the shredded chicken to the pot. This reduces total cooking time to about 25 minutes.
- → What can I serve with this soup?
This soup pairs beautifully with warm corn tortillas, Mexican rice, or a simple green salad with citrus vinaigrette. For beverages, try a crisp Mexican lager, Sauvignon Blanc, or even a chilled margarita.
- → How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 4 days. Freeze without toppings for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, adding a splash of broth if needed to thin.
- → Can I make this dairy-free?
Substitute the cream cheese with cashew cream or coconut cream, and replace the heavy cream with full-fat coconut milk or a dairy-free alternative. The texture will be slightly different but still delicious.