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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 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, and lots of salty tortilla chips. I even added a little bit of lime zest too!

Creamy Chicken Tortilla Soup |

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 it 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 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.

Creamy Chicken Tortilla Soup |

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.

Creamy Chicken Tortilla Soup |

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 also make this in the 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.  It’s so delicious!

A wonderful soup to warm up with!

Creamy Chicken Tortilla Soup |

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!

Creamy Green Chili Tortilla Soup

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.




  • 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!


  • 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!
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  1. 5 stars
    Delicious! This is the first recipe I’ve tried from your site, but it definitely won’t be the last! I added a bit of rice to the bottom of the bowl when serving, and I used the remnants of a rotisserie chicken, which worked well. Would you happen to know if this will freeze well?

    1. Hey there,
      Happy Monday!! Thanks a lot for trying this recipe out and your feedback! Love to hear it turned out well! Yes, you could totally freeze this! xT

    1. Thanks so much Wendy!! Love to hear that this dish turned out well for you and I appreciate you making it:) xT

  2. 5 stars
    The whole family loved this one, will be in our regular rotation for sure! And it could not have been easier. I made it as the recipe stated the first time (always have to do this before changing anything!) and the second time I added some frozen corn that I wanted to use up. Both were insanely good.

  3. I can’t wait to make this!! Has anyone used frozen chicken breasts in the instant pot/crock pot? Was hoping to save a step in defrosting meat 🙂 thanks!

  4. 5 stars
    This soup is SO yummy! The flavors are delicious and not overwhelmingly spicy. It’s got a good heat to it. I mixed it up and instead of shredded chicken (not my favorite), I finely diced the chicken and added when you simmered for 20 minutes. Came out perfect. I will only use 3 cups of broth instead of 4 next time, because I prefer a thicker soup. This will definitely be on repeat in my house.

  5. This recipe is so deliciously cozy and super easy! I did a few changes based off of the comments to tweak it into what I prefer (less spicy, more creamy, with a lime zing). I used 2 cups of the green salsa, 1 can of the diced chilis. I didn’t have the peppers so I added half a tsp of chili powder instead. I also added 2 cloves of garlic to sauté towards the end of the onion sauté which brought some great flavor. Used an 8oz cream cheese and made sure to fully melt and whisk. Squeezed a full lime into it. Also added some frozen roasted corn from TJ’s which turned out great! Easy, hearty (fiancé loved it) and delish 🙂 I bet it will be even tastier the next day!

  6. 5 stars
    Another delicious soup, Tieghan! Reminded me a lot of your white chicken chili—super flavorful and love the kick the jalapeños give this one. Can’t stop eating it!

    1. I made this in my InstaPot and cooked the onion, pepper, chicken, salsa and broth mixture on high pressure for 14 minutes and then shredded the chicken and added the rest of the ingredients. Turned out great!

  7. 5 stars
    So yummy! Another amazing recipe that I will make again and again !

    I did add garlic and a can of corn!

    Thank you !

  8. 5 stars
    I have made this recipe just as written about 4 times since the middle of December. My husband commented that it was the best tortilla soup I have ever made! It is absolutely delicious! I would not change one thing!!! I did use a rotisserie chicken one time and that was delicious too! Thank you, thank you! We had it for Christmas Eve lunch and will probably make it a tradition!