Description

This Creamy Green Chili Tortilla Soup is a flavorful, comforting dish featuring tender shredded chicken simmered with poblano, jalapeños, green chiles, and salsa verde. Enriched with cream cheese and cheddar, and finished with fresh cilantro and lime juice, it’s perfect for a cozy meal topped with crunchy salted tortilla chips and optional garnishes like yogurt, avocado, and green onions.

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

Dairy and Garnishes

6 ounces cream cheese, melted
1 cup shredded cheddar cheese
1/2 cup fresh cilantro, chopped
Lime zest and juice of one lime
Salted tortilla chips, for topping
Yogurt, avocado, and green onions, for serving (optional)

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Instructions

Sauté the vegetables and spices: Heat olive oil in a large pot over medium heat. Add diced onion and cook until fragrant, approximately 5 minutes. Stir in chopped poblano, jalapeños, cumin, taco seasoning, salt, and pepper. Cook for 5 to 10 minutes until the mixture is very fragrant.
Add chicken and liquids; simmer: Add the chicken pieces, salsa verde, diced green chiles, and 4 cups of chicken broth to the pot. Season with additional salt and pepper as needed. Partially cover the pot and simmer on medium-low heat for 20 minutes or until the chicken is cooked through.
Melt the cream cheese: While the chicken simmers, melt the cream cheese in the microwave for 10-15 seconds until soft and spreadable.
Shred chicken and combine: Remove the chicken from the pot and shred it using two forks. Stir the melted cream cheese into the soup until smooth, then return the shredded chicken back to the pot. Add shredded cheddar cheese and cook for 5 minutes until the cheese melts completely.
Finish soup and serve: Remove the soup from heat. Stir in chopped cilantro and fresh lime juice. Ladle the soup into bowls, top generously with salted tortilla chips, and garnish with dollops of yogurt, slices of avocado, chopped green onions, and extra cilantro as desired. Serve hot and enjoy!

Notes

You can use either chicken breasts or thighs based on your preference for lean or fattier meat.
If you prefer a thicker soup, reduce the amount of broth slightly.
Adjust the amount of jalapeños and taco seasoning to control the spiciness.
For a crockpot version, layer the ingredients and cook on low for 6-7 hours or high for 4-6 hours.
Garnishes like avocado, yogurt, and green onions enhance texture and flavor but are optional.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 310
Sugar: 4g
Sodium: 800mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 30g
Cholesterol: 85mg