Creamy Chicken Tortilla Soup.
Ingredients
- 1 yellow onion
- 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
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Instructions
- 1. 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.
- 2. Melt the cream cheese in the microwave for 10-15 seconds.
- 3. 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.
- 4. 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!
- 1. In the bowl of your crockpot, layer the onion, poblano, and jalapeños. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the salsa verde, canned chiles, and 3 cups of broth.
- 2. Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken using two forks. Stir in the cream cheese, whisking until mixed. Then add the cheddar cheese, cilantro, and lime juice.
- 3. 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!
Source
Original recipe: View Original
