Description
This Creamy Green Chili Tortilla Soup is a rich and flavorful blend of tender chicken, roasted peppers, and tangy salsa verde, elevated by melted cream cheese and sharp cheddar. Perfectly spiced with cumin and jalapeños, it’s a hearty and comforting dish garnished with fresh cilantro, lime, and crunchy tortilla chips. Whether made on the stovetop or in a crockpot, this soup delivers a satisfying and creamy meal ideal for any occasion.
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 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, to taste
- Lots of salted tortilla chips
For Serving
- Yogurt
- Avocado slices
- Green onion, chopped
Instructions
- Prepare Aromatics and Vegetables: 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, seeded and chopped jalapeños, cumin, taco seasoning, and a pinch of kosher salt and black pepper. Continue cooking for 5-10 minutes until the mixture is very fragrant and vegetables have softened.
- Add Chicken and Simmer: Add the boneless, skinless chicken breasts or thighs to the pot along with salsa verde, canned diced green chiles, and 4 cups of chicken broth. Season again with salt and pepper to taste. Partially cover the pot and simmer over medium-low heat for 20 minutes or until the chicken is fully cooked through.
- Prepare Cream Cheese and Shred Chicken: While the soup simmers, melt cream cheese in the microwave for 10-15 seconds until soft and easy to stir. Once chicken is cooked, remove it from the pot and shred using two forks.
- Combine Cheese and Chicken into Soup: Stir the melted cream cheese into the soup until smooth. Then add shredded chicken and shredded cheddar cheese. Cook for an additional 5 minutes until the cheddar cheese has melted completely and the soup is creamy.
- Finish Soup with Herbs and Lime: Remove the pot from heat. Stir in fresh chopped cilantro and fresh lime juice and zest to brighten the flavors. Adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the creamy green chili tortilla soup into bowls. Top generously with crunchy salted tortilla chips. Add optional garnishes such as a dollop of yogurt, sliced avocado, chopped green onions, and extra cilantro for flavor and texture contrast. Enjoy warm!
Notes
- The soup can also be made in a crockpot by layering ingredients and cooking on low for 6-7 hours or high for 4-6 hours.
- Adjust the amount of jalapeños to control the spice level.
- Using chicken thighs will make the soup more flavorful and tender than chicken breasts.
- Feel free to substitute salsa verde with homemade tomatillo salsa for fresh taste.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
