Description
This Creamy Chicken Tortilla Soup combines tender shredded chicken, a blend of spicy peppers, and a rich combination of cream cheese and cheddar for a comforting, flavorful meal. Ready on the stovetop or slow cooker, this soup is garnished with fresh cilantro, zesty lime, and crunchy tortilla chips for an irresistible Mexican-inspired dinner.
Ingredients
Scale
Main Ingredients
- 1 yellow onion, diced
- 1 poblano, chopped
- 2 jalapeños, seeded and chopped
- 2 teaspoons cumin
- 2-3 teaspoons taco seasoning
- Kosher salt and black pepper, to taste
- 1 pound boneless, skinless chicken breasts or thighs
- 3 cups salsa verde
- 2 cans (4 ounces each) diced green chiles
- 3-4 cups chicken broth
- 6 ounces cream cheese, melted
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- Lime zest and juice from 1 lime
- Lots of salted tortilla chips
For Serving
- Yogurt (preferably plain Greek or sour cream)
- Avocado, sliced or cubed
- Green onion, chopped
Instructions
- Prepare the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until fragrant and softened, about 5 minutes. Stir in the chopped poblano, jalapeños, cumin, taco seasoning, and season with a pinch of kosher salt and black pepper. Cook for an additional 5-10 minutes until very aromatic and the peppers have softened.
- Add Chicken and Liquids: Add the chicken breasts or thighs to the pot along with the salsa verde, canned diced green chiles, and 4 cups of chicken broth. Season with additional salt and pepper as needed. Partially cover the pot and let the soup simmer over medium-low heat for about 20 minutes or until the chicken is fully cooked through.
- Melt Cream Cheese: While the chicken cooks, melt the cream cheese in the microwave for 10-15 seconds until soft and easy to stir.
- Shred Chicken and Finish Soup: Remove the cooked chicken from the pot and shred it with two forks. Stir the melted cream cheese into the soup until smooth, then add the shredded chicken back in along with the shredded cheddar cheese. Cook the soup for an additional 5 minutes until the cheese has melted fully.
- Add Fresh Ingredients: Remove the soup from heat. Stir in the chopped fresh cilantro and the zest and juice of the lime to enhance brightness and freshness.
- Serve: Ladle the soup into bowls and top with plenty of salted tortilla chips. Add dollops of yogurt, slices of avocado, chopped green onion, and additional cilantro as garnish. Enjoy immediately while warm.
Notes
- You can substitute the chicken broth quantity between 3 to 4 cups depending on how thick or thin you prefer the soup.
- Both chicken breasts or thighs work well; thighs will yield a moister result.
- Adjust the number of jalapeños to your heat preference; remove seeds for less spice.
- For a quicker version, use rotisserie chicken instead of cooking raw chicken.
- This soup can also be made in a slow cooker by layering ingredients and cooking on low for 6-7 hours or on high for 4-6 hours.
- Use Greek yogurt or sour cream for the topping to add creaminess without extra fat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
