Creamy Chicken Tortilla Soup.

This simple one-pot Creamy Chicken Tortilla Soup is the perfect bowl to warm up to. 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!

Looking for other warming winter dinners? Here are a few ideas: 

Spicy Miso Braised Beef Ramen

Crockpot Chili Meatballs and Spaghetti

30 Minute Spicy Indian Butter Chicken

Coconut Sweet Potato Lentil Soup with Rice

French Onion Short Ribs

Crockpot Crispy Pork Ramen

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!

@halfbakedharvest

The yummiest tortilla soup for cold days! #chicken #tortilla #soup #halfbakedharvest #cozyrecipes #foodtok

♬ Hurricane – Luke Combs