Save Rainy Sunday afternoons were made for soups like this. I remember standing in my tiny apartment kitchen, watching steam curl up from the pot while a storm rattled the windows. Something about the combination of roasted peppers and warm spices felt like a hug in a bowl. My roommate kept wandering in, asking if it was ready yet, drawn by the smell of poblano and garlic.
The first time I served this at a dinner party, my friend Sarah literally moaned after her first spoonful. She asked for the recipe before she even finished her bowl. Now whenever the weather turns even slightly chilly, my phone starts blowing up with requests for that green chicken soup.
Ingredients
- 2 boneless skinless chicken breasts: Poaching them right in the soup keeps them incredibly tender and infuses every fiber with flavor
- 4 cups low-sodium chicken broth: Starting with low-sodium lets you control the seasoning since the salsa verde already brings saltiness
- 1 tablespoon olive oil: Just enough to sauté the vegetables and build that aromatic foundation
- 1 medium yellow onion, diced: Sweetness that balances all those peppery notes beautifully
- 2 poblano peppers, seeded and diced: Mild heat with this gorgeous smoky flavor that makes the soup sing
- 1 jalapeño, seeded and finely diced: Leave some seeds in if you want to feel a gentle tingle
- 2 cloves garlic, minced: Fresh is non-negotiable here, it blooms into something magical in that hot oil
- 1 1/2 cups salsa verde: The backbone of the entire recipe, store-bought works perfectly but homemade next-level
- 1 teaspoon ground cumin: Earthy warmth that ties everything together
- 1/2 teaspoon smoked paprika: Adds this subtle campfire quality without actually grilling anything
- 1/2 teaspoon dried oregano: A little herbal brightness that cuts through all that creaminess
- Salt and black pepper: Trust your tastebuds here, the salsa verde might have done most of the work
- 120 g cream cheese, cubed and softened: Letting it come to room temperature prevents those frustrating lumps
- 1/2 cup heavy cream: The luxurious finish that transforms this from soup into something soul-warming
- 1 ripe avocado, diced: Buttery richness against the hot broth is one of my favorite texture contrasts
- 1 cup tortilla chips, crushed: Some should go in the bowl, some should inevitably get eaten while you cook
- 2 tablespoons fresh cilantro, chopped: Bright and fresh, it wakes up the whole bowl
- 1 lime, cut into wedges: That final squeeze of acid makes all the flavors pop
Instructions
- Build your flavor foundation:
- Heat that olive oil in your largest pot over medium heat and toss in the onion, poblanos, and jalapeño. Let them soften and sweat for about 5 minutes until the kitchen starts smelling incredible.
- Wake up the garlic:
- Add the minced garlic and give it just one minute, anything longer and it might turn bitter on you.
- Create the soup base:
- Pour in the chicken broth and salsa verde, then sprinkle in your cumin, smoked paprika, oregano, salt, and pepper. Stir until everything is combined.
- Poach the chicken:
- Nestle those chicken breasts right into the liquid and bring it to a gentle bubble. Lower the heat, cover, and let it simmer for 15 to 18 minutes until the chicken is cooked through.
- Shred and return:
- Fish out the chicken and use two forks to pull it apart into satisfying shreds. Toss it back into the pot so it can soak up all that flavorful broth.
- Make it creamy:
- Turn the heat down to low and drop in the cream cheese cubes. Stir patiently until they have completely melted into the soup.
- Add the final richness:
- Pour in the heavy cream and let it gently simmer for just 3 to 4 minutes more. Taste and adjust the seasoning if it needs anything.
- The grand finale:
- Ladle into your favorite bowls and pile on the avocado, crushed tortilla chips, cilantro, and those essential lime wedges.
Save This soup has become my go-to for new neighbors and sick friends alike. Something about the combination of warmth and spice just feels like care in edible form.
Make It Your Own
Throw in some black beans or corn for extra texture and heartiness. Sometimes I add a can of hominy when I want something closer to pozole.
Shortcut Secrets
Rotisserie chicken works beautifully if you are short on time. Just shred it and stir it in during the last 5 minutes so it heats through without drying out.
Perfect Pairings
A cold Mexican lager cuts through the richness perfectly, or go with a crisp white wine if you prefer. The soup is substantial enough to stand alone as a main course.
- Corn tortillas, warmed and sprinkled with a little cheese
- A simple green salad with citrus vinaigrette
- Chilled beer or white wine for the perfect temperature contrast
Save There is something deeply satisfying about a soup that can comfort and excite at the same time. Hope this one finds its way into your regular rotation.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare the soup up to 2 days in advance and store in the refrigerator. Add the toppings just before serving to maintain their texture and freshness.
- → How can I adjust the spice level?
Control the heat by adjusting the amount of jalapeño seeds you include. For milder flavor, remove all seeds and membranes. For more spice, leave seeds in or add an additional pepper.
- → Can I freeze leftovers?
The soup freezes well for up to 3 months. Freeze without the cream cheese and cream, then add these when reheating to prevent separation.
- → What can I substitute for cream cheese?
For a lighter version, use Greek yogurt or reduced-fat cream cheese. Both alternatives maintain creaminess while reducing overall calorie content.
- → How do I achieve the perfect consistency?
Simmer the base first to develop depth, then add cream cheese gradually while stirring constantly. If too thick, add more broth; if thin, simmer longer to reduce.
- → What protein alternatives work well?
Rotisserie chicken saves time, while shredded pork thigh or turkey works beautifully. For a vegetarian version, try white beans or extra vegetables.