Pin It I remember the kitchen smelling of roasted peppers on a rainy Tuesday when I first tried this soup. The air was thick with the scent of salsa verde bubbling away. It felt like a warm hug in a bowl which I needed after a long day. Now every time I see a poblano pepper I think of that cozy evening.
Last winter I made a double batch for my neighbors during a power outage. We sat around a single candle passing bowls of this creamy green soup back and forth. The crunch of the tortilla chips was the only sound in the quiet room. It was one of those moments where food truly brought us together.
Ingredients
- Chicken: I prefer poaching them directly in the broth to keep the meat incredibly tender.
- Salsa Verde: This acts as your shortcut to deep roasted flavor without spending hours over the stove.
- Poblano Peppers: These offer an earthy sweetness that bell peppers simply cannot match.
- Cream Cheese: Make sure it is softened before adding it to avoid any pesky white lumps.
- Lime: Never skip the final squeeze because the acidity cuts through the heavy cream perfectly.
Instructions
- Sauté the aromatics:
- Watch the onions turn translucent and listen for the soft sizzle of the diced peppers. This creates the foundational flavor for the whole pot.
- Simmer the base:
- Pour in the liquids and spices and let the kitchen fill with that smoky cumin aroma. Ensure the chicken stays submerged while it cooks for the best results.
- Shred and return:
- Lift the cooked chicken and pull it apart with forks before sliding it back into the pot. Smaller shreds will help the soup feel much thicker and more satisfying.
- Incorporate the dairy:
- Stir the cream cheese gently until the green broth transforms into a rich pale jade. Keep the heat low to ensure a smooth and velvety finish.
- Finish and garnish:
- Ladle the soup while it is steaming and top it with plenty of fresh avocado. Add the chips at the last second to preserve that essential crunch.
Pin It My toddler actually asked for seconds of this soup which felt like a massive culinary victory. Seeing them enjoy the lime and avocado toppings made the effort feel entirely worth it. It is now a staple for our busy weeknights when we need something fast and filling.
The Salsa Verde Secret
I found that using a charred or roasted salsa verde adds a smokiness that pairs beautifully with the paprika. If you have time to roast your own tomatillos the flavor profile becomes even more complex and rewarding.
Mastering the Shred
I used to struggle with hot chicken until I realized that shredding it while warm is much easier than waiting for it to cool. The meat absorbs a bit of the cooking liquid as it sits making every bite juicy.
Customizing the Texture
You can easily adjust the thickness by simmering the soup a bit longer before adding the cream. Sometimes I add extra corn if I want a bit more bite and sweetness in the bowl.
- Toss in some black beans for a protein boost.
- Use a rotisserie chicken if you are in a time crunch.
- Store the leftovers without the chips to keep everything fresh.
Pin It This soup remains my ultimate comfort food for any season or occasion. I hope it brings as much warmth to your table as it does to mine.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare everything up to step 7 and refrigerate for up to 3 days. Add fresh toppings like avocado and tortilla chips just before serving to maintain their texture.
- → How can I adjust the spice level?
Control the heat by adjusting the jalapeño seeds—leave them in for extra kick or remove completely for a milder version. You can also reduce the number of peppers or substitute bell peppers for poblanos.
- → What can I substitute for cream cheese?
Greek yogurt works well for a lighter version with a tangy finish. For dairy-free options, try blending soaked cashews or coconut milk into the broth for creaminess.
- → Can I freeze this soup?
Freeze before adding the heavy cream for best results. Thaw overnight in the refrigerator, reheat gently, and stir in cream just before serving.
- → What's the best way to shred the chicken?
Use two forks to pull apart the cooked chicken while it's still warm. For even easier preparation, start with a rotisserie chicken and skip the initial cooking steps entirely.
- → Can I use flour tortillas instead of chips?
Cut flour tortillas into strips and fry them in oil until crispy for a homemade alternative to store-bought chips. They add an authentic touch and extra crunch.