Description

This Creamy Green Chili Tortilla Soup is a comforting and flavorful dish combining tender chicken, mild poblanos, spicy jalapeños, and tangy salsa verde. The addition of cream cheese and cheddar gives it a rich, creamy texture, balanced perfectly with fresh cilantro and lime. Served with crispy tortilla chips and optional toppings like yogurt and avocado, it’s a fulfilling meal ideal for cozy dinners.

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 (from 1 lime)

Spices and Seasonings

2 teaspoons ground cumin
2-3 teaspoons taco seasoning
Kosher salt, to taste
Black pepper, to taste

Protein

1 pound boneless, skinless chicken breasts or thighs

Liquids and Sauces

3 cups salsa verde
2 cans (4 ounces each) diced green chiles
3-4 cups chicken broth

Dairy

6 ounces cream cheese, melted
1 cup shredded cheddar cheese

Garnishes

Lots of salted tortilla chips
Yogurt (for serving)
Avocado slices (for serving)
Green onions, sliced (for serving)

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until fragrant and translucent, about 5 minutes. Then, stir in chopped poblano, jalapeños, cumin, taco seasoning, and a pinch of salt and black pepper. Cook for 5-10 minutes until the mixture smells very aromatic.
Add Chicken and Simmer: Add the chicken breasts or thighs into the pot along with the salsa verde, diced green chiles, and 4 cups of chicken broth. Season with additional salt and pepper. Partially cover the pot and allow the soup to 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 the cream cheese in the microwave for 10-15 seconds until soft. Remove the chicken from the pot and shred it finely using two forks.
Combine and Melt Cheeses: Stir the melted cream cheese into the soup base until smooth. Then add the shredded chicken and shredded cheddar cheese. Continue cooking the soup for another 5 minutes on low heat until the cheddar cheese is melted completely, giving the soup a creamy consistency.
Finish Soup: Remove the pot from heat. Stir in the chopped cilantro and fresh lime juice to brighten the flavors.
Serve: Ladle the soup into bowls and top each serving generously with salted tortilla chips. Optionally, add a dollop of yogurt, sliced avocado, green onions, and extra cilantro for garnish. Enjoy your warm and creamy tortilla soup!

Notes

You can substitute chicken thighs for a juicier soup or chicken breasts for a leaner option.
The heat level can be adjusted by controlling the amount of jalapeños or removing seeds.
For a vegetarian version, omit chicken and use vegetable broth with additional beans or roasted vegetables.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
Make sure to use good quality salsa verde for the best flavor.

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 320
Sugar: 4g
Sodium: 800mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 30g
Cholesterol: 75mg