Description

This Creamy Green Chili Tortilla Soup is a flavorful and comforting dish featuring tender chicken simmered with poblano and jalapeños, enriched with cream cheese and cheddar for a luscious texture. Enhanced with salsa verde, diced green chiles, and fresh lime juice, it’s garnished with crispy tortilla chips and optional toppings like yogurt and avocado for added freshness. Perfect for a cozy lunch or dinner, this soup can be prepared on the stovetop or in a crockpot for effortless cooking.

Ingredients

Scale

Soup Base

1 yellow onion, diced
1 poblano pepper, chopped
2 jalapeños, seeded and chopped
2 teaspoons cumin
2-3 teaspoons taco seasoning
Kosher salt and black pepper, to taste

Protein and Liquids

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

Dairy and Garnishes

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
Yogurt, avocado, and green onion, for serving

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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. Stir in the chopped poblano, jalapeños, cumin, taco seasoning, and a pinch of salt and pepper. Continue cooking for 5-10 minutes until the mixture is very fragrant.
Add Chicken and Simmer: Add the chicken breasts or thighs, salsa verde, diced green chiles, and 4 cups of chicken broth to the pot. Season with additional salt and pepper to taste. Partially cover and let simmer over medium-low heat for 20 minutes until the chicken is fully cooked.
Melt Cream Cheese: While the chicken is cooking, melt the cream cheese in the microwave for 10-15 seconds until soft and smooth.
Shred Chicken and Combine Ingredients: 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 the shredded chicken and shredded cheddar cheese. Cook for 5 minutes, stirring occasionally, until the cheese melts completely.
Finish Soup: Remove the pot from heat. Stir in the chopped cilantro and the lime juice for a fresh, zesty flavor.
Serve: Ladle the soup into bowls and top with salted tortilla chips. Optionally, garnish with dollops of yogurt, slices of avocado, green onions, and additional cilantro. Enjoy this creamy, spicy, and satisfying soup!

Notes

You can use either chicken breasts or thighs depending on your preference; thighs will be slightly juicier.
Adjust the number of jalapeños based on your desired spice level, and keep the seeds if you want more heat.
The soup can also be made in a crockpot for an easy hands-off option.
For a vegetarian version, omit the chicken and use vegetable broth instead.
Leftovers keep well in the fridge for up to 3 days and taste great reheated.

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 320
Sugar: 4g
Sodium: 680mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 28g
Cholesterol: 70mg