Description
This Creamy Green Chili Tortilla Soup is a comforting and flavorful blend of tender chicken, spicy green chiles, and creamy cheese, simmered with fresh poblano and jalapeños for a delightful Mexican-inspired meal. Perfectly topped with crunchy tortilla chips and fresh garnishes like avocado and yogurt, it’s easy to prepare either on the stovetop or in a crockpot for convenience.
Ingredients
Scale
Soup Base
- 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 ounce each) diced green chiles
- 3-4 cups chicken broth
Dairy and Cheese
- 6 ounces cream cheese, melted
- 1 cup shredded cheddar cheese
Garnishes
- 1/2 cup fresh cilantro, chopped
- Lime zest and juice of one lime
- Salted tortilla chips, generous amount for topping
- Yogurt, avocado, and green onion, for serving
Instructions
- Sauté Vegetables and Spices: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until fragrant, about 5 minutes. Then stir in chopped poblano, seeded jalapeños, cumin, taco seasoning, and a pinch each of kosher salt and black pepper. Cook for 5 to 10 minutes until the mixture is very fragrant and vegetables are slightly softened.
- Add Chicken and Simmer: Add the boneless chicken breasts or thighs, salsa verde, diced green chiles, and 4 cups of chicken broth to the pot. Season again with salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, or until the chicken is fully cooked through.
- Prepare Cream Cheese: While the soup simmers, melt the cream cheese in the microwave for 10 to 15 seconds until soft and easily blendable.
- Shred Chicken and Finish Soup: Remove the cooked chicken from the pot and shred it using two forks. Stir the melted cream cheese into the soup until smooth, then add back the shredded chicken and stir in the shredded cheddar cheese. Continue cooking for 5 minutes until the cheddar melts completely.
- Add Fresh Flavors and Serve: Remove the pot from heat, then stir in chopped fresh cilantro and the lime zest and juice. Ladle the soup into bowls, topping each with plenty of salted tortilla chips. Serve with a dollop of yogurt, slices of avocado, green onions, and additional cilantro for garnish. Enjoy your warm, creamy tortilla soup!
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs tend to stay juicier.
- If you prefer a spicier soup, keep the jalapeño seeds or add extra diced chiles.
- Crockpot instructions are also available for a hands-off cooking option.
- Adjust the amount of chicken broth for preferred soup thickness.
- For a vegetarian version, omit the chicken and use vegetable broth.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
