Ingredients
Scale
- 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
- 1 pound boneless, skinless chicken breasts or thighs
- 3 cups salsa verde
- 2 cans (4 ounce) 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
- lots of salted tortilla chips
- yogurt, avocado, and green onion, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the poblano, jalapeños, cumin, taco seasoning, and a pinch each of salt and pepper. Cook for 5-10 minutes, until very fragrant. Add the chicken, salsa verde, canned chiles, and 4 cups of broth. Season with salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
- Melt the cream cheese in the microwave for 10-15 seconds.
- Pull the chicken out and shred using two forks. Stir in the cream cheese until smooth, then stir in the shredded chicken and cheddar cheese. Cook for 5 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro and lime juice.
- Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, avocado, green onions, and cilantro. Enjoy!
Notes
- For a spicier soup, leave the seeds in the jalapeños.
- You can substitute Greek yogurt for sour cream if preferred.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop or Crockpot
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg