Description
Creamy Chicken Tortilla Soup is a comforting and flavorful Mexican-inspired soup combining tender shredded chicken, creamy cheese, vibrant salsa verde, and a medley of spices. Topped with crunchy tortilla chips and fresh garnishes like avocado, yogurt, and green onions, this soup can be prepared on the stovetop or in a crockpot for convenience and rich taste.
Ingredients
Scale
Vegetables and Aromatics
- 1 yellow onion, diced
- 1 poblano pepper, chopped
- 2 jalapeños, seeded and chopped
- 1/2 cup fresh cilantro, chopped
- Lime zest and juice of 1 lime
Meat and Dairy
- 1 pound boneless, skinless chicken breasts or thighs
- 6 ounces cream cheese, melted
- 1 cup shredded cheddar cheese
- Yogurt, avocado, and green onion for serving
Pantry Ingredients and Spices
- 2 teaspoons cumin
- 2-3 teaspoons taco seasoning
- Kosher salt and black pepper, to taste
- 3 cups salsa verde
- 2 cans (4 ounces each) diced green chiles
- 3-4 cups chicken broth
- Lots of salted tortilla chips for topping
Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until fragrant, about 5 minutes. Stir in chopped poblano, jalapeños, cumin, taco seasoning, and a pinch of salt and pepper. Cook 5-10 minutes until very fragrant.
- Cook the Chicken: Add chicken breasts or thighs, salsa verde, diced green chiles, and 4 cups of chicken broth to the pot. Season with salt and pepper. Partially cover and simmer on medium-low heat for 20 minutes until the chicken is fully cooked.
- Melt Cream Cheese: Microwave cream cheese for 10-15 seconds until softened and melted.
- Shred Chicken and Combine: Remove chicken from pot and shred with two forks. Stir melted cream cheese into the soup until smooth, then stir shredded chicken and shredded cheddar cheese into the soup. Cook an additional 5 minutes until cheese is melted through.
- Finish and Garnish: Remove soup from heat. Stir in chopped cilantro and lime juice. Ladle soup into bowls and top with salted tortilla chips. Add dollops of yogurt, sliced avocado, chopped green onions, and additional cilantro as desired before serving. Enjoy!
- Crockpot Alternative: Layer onion, poblano, and jalapeños in crockpot. Add chicken, cumin, taco seasoning, salt, and pepper. Pour salsa verde, diced chiles, and 3 cups broth over ingredients. Cook on low 6-7 hours or high 4-6 hours. Shred chicken, stir in cream cheese until smooth, add cheddar cheese, cilantro, and lime juice. Serve with tortilla chips and garnishes.
Notes
- Adjust the number of jalapeños based on your desired spice level.
- Use chicken thighs for a juicier texture or chicken breasts for leaner meat.
- Salsa verde can be store-bought or homemade for fresher flavor.
- This soup can be made ahead and reheated; flavors develop even more after resting.
- For a dairy-free version, substitute cream cheese and cheddar with vegan cheese alternatives.
- If using the crockpot, add broth last to make sure ingredients are evenly distributed.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
