Description
Discover how to make a creamy and delicious Tortilla Soup with Cream Cheese that will warm your soul. Perfect for cozy nights in – try it today!
Ingredients
- – 1 yellow onion, diced (150g)
- – 1 poblano, chopped (100g)
- Р2 jalape̱os, seeded and chopped (15g)
- – 2 teaspoons ground cumin (2g)
- – 2-3 teaspoons taco seasoning (3g)
- – kosher salt and black pepper
- – 1 pound boneless, skinless chicken breasts or thighs (450g)
- – 3 cups green salsa or salsa verde (720ml)
- – 2 cans (4 ounce) diced green chiles (227g)
- – 3-4 cups chicken broth (720-960ml)
- – 6 ounces beef cream cheese, melted (170g)
- – 1 cup shredded cheddar cheese (113g)
- – 1/2 cup fresh cilantro, chopped (8g)
- – lime zest and juice
- – lots of salted tortilla chips
- – yogurt, avocado, and green onion, for serving
Instructions
- Warm some olive oil in a large pot over medium heat. Put in the diced onion and let it cook until it’s aromatic, roughly 5 minutes. Add the chopped poblano, jalapeños, ground cumin, taco seasoning, along with a dash of salt and black pepper. Let it cook for an additional 5-10 minutes until the aroma is very strong. Introduce the chicken pieces, green salsa, diced chiles, and 4 cups of chicken broth. Season with salt and pepper as needed. Partially cover the pot and let it simmer on medium-low heat for about 20 minutes, or until the chicken is fully cooked.
- Soften the cream cheese in the microwave for 10-15 seconds.
- Take the chicken out of the pot and use two forks to shred it. Blend in the melted cream cheese until the mixture is smooth, then add the shredded chicken and cheddar cheese. Allow it to cook for 5 minutes until the cheese is melted. Turn off the heat and mix in the cilantro and lime juice.
- Serve the soup in bowls, garnishing with tortilla chips. Add a dollop of yogurt, slices of avocado, green onions, and fresh cilantro as desired. Enjoy!
- In your crockpot, layer the onion, poblano, and jalapeños at the bottom. Add the chicken, ground cumin, taco seasoning, and a sprinkle of salt and pepper. Pour the green salsa, diced chiles, and 3 cups of chicken broth over the top.
- Cover and let it cook on a low setting for 6-7 hours or on high for 4-6 hours. Shred the chicken using two forks. Mix in the softened cream cheese, whisking until fully combined. Then, incorporate the cheddar cheese, cilantro, and lime juice.
- Dish out the soup into bowls and garnish with tortilla chips. Add a dollop of yogurt, slices of avocado, green onions, and fresh cilantro as desired. Enjoy!
Notes
- For a spicier flavor, keep some jalapeño seeds when chopping.
- Swap beef cream cheese for regular cream cheese for a lighter option.
- Save time by using rotisserie chicken and store-bought shredded chicken for convenience.
