Description
Creamy Green Chili Tortilla Soup is a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken, a blend of green chiles and spices, creamy cheese, and topped with crunchy tortilla chips and fresh garnishes. This recipe can be made on the stovetop or in a crockpot, making it versatile for busy weeknights or slow-cooked meals.
Ingredients
Scale
Main Ingredients
- 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
- 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
- 6 ounces cream cheese, melted
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- Lime zest and juice from 1 lime
- Salted tortilla chips, for serving
- Yogurt, avocado, and green onion, for garnish
Instructions
- Prepare the vegetables and spices: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until fragrant. Add chopped poblano pepper, jalapeños, cumin, taco seasoning, and a pinch of salt and black pepper. Cook for another 5-10 minutes to develop flavors.
- Cook the chicken and simmer the soup: Add the 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.
- Melt the cream cheese: Microwave the cream cheese for 10-15 seconds until soft and easily stirrable.
- Shred the chicken and combine soup ingredients: Remove the chicken from the pot and shred it with two forks. Stir the melted cream cheese into the pot until smooth, then add the shredded chicken and shredded cheddar cheese. Cook for 5 more minutes, stirring until the cheese has melted and the soup is creamy.
- Finish the soup with fresh flavors: Remove the pot from heat and stir in the chopped cilantro and lime juice for brightness.
- Serve and garnish: Ladle the soup into bowls and top generously with salted tortilla chips. Garnish with your choice of yogurt, avocado slices, green onion, and extra cilantro. Enjoy warm!
Notes
- You can use boneless, skinless chicken thighs for more tender, juicy meat or chicken breasts for a leaner option.
- If you prefer a spicier soup, keep the jalapeño seeds or add extra diced chiles.
- The soup can also be prepared easily in a crockpot by layering ingredients and cooking on low for 6-7 hours or high for 4-6 hours before shredding chicken and adding cheeses.
- For a thicker soup, reduce the amount of chicken broth or simmer uncovered for a few extra minutes.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
