Creamy Mexican Green Chile Chicken Tortilla Soup Recipe (Stovetop or Slow Cooker) by Jan Mostrom
Soups and chilis are the foundation of my winter cooking, so I'm always on the lookout for new recipes to change things up. This creamy chicken tortilla soup recipe with yummy poblano, jalapeños and green chiles is a wonderful take on traditional tortilla soup, but with a little extra kick!
This easy cream tortilla soup recipe works on the stovetop or in a slow cooker, which is how I like to make cooking easier. Here are the ingredients you'll need to have on hand to make this creamy Mexican soup recipe: onion, poblano, jalapeños, chicken broth, boneless chicken thighs or breasts, ground cumin, taco seasoning, salsa verde, canned chopped green chiles, cream cheese, cheddar cheese, fresh cilantro, lime and optional toppings. Think tortilla chips, yogurt or sour cream, avocado, fresh cilantro, pice de gallo and/or chopped green onions for the toppings.
Serve this creamy Mexican chicken tortilla soup for lunch or dinner with your favorite side dishes.
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Cuisine: Mexican
Prep Time: 5 minutes (slow cooker) or 20 minutes (stovetop)
Cook Time: 4 to 7 hours (slow cooker) or 30 minutes (stovetop)
Total Time: 4 to 7 hours (slow cooker) or 50 minutes (stovetop)
Servings: 6
Ingredients
- 1 tablespoon olive oil (only for stovetop version)
- 1 yellow onion, diced
- 1 poblano, chopped
- 2 jalapeños, seeded and chopped
- 2 teaspoons ground cumin
- 2 - 3 teaspoons taco seasoning
- 1 pound boneless, skinless chicken breasts or thighs
- 3 cups salsa verde
- 2 cans (4 ounces each) chopped green chiles
- 3 - 4 cups chicken broth
- 6 ounces cream cheese, at room temperature
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- 1 lime, zested and juiced
Helpful Products
- Microplane
- Lemon Juicer
- Soup Pot
- Ladle
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Soup Bowls
- Skillet
- Salt and Pepper
- Grater
- Airtight Containers
Recipe Notes
- Make your own homemade tortilla chips or make it simple with a bag or store-bought chips.
- Zest the lime with a fine grater or microplane.
- With lemon and lime juice, fresh is always best, but in a pinch you could use bottled lime juice.
- Store any leftover soup in an airtight container in the fridge for up to four days.
Here's how to make it in a slow cooker:
- In a slow cooker add the onion, poblano, jalapeños, chicken, cumin, taco seasoning and a bit of salt and pepper. Add salsa verde, canned chiles and 3 cups of chicken broth.
- Cook on high for 4 to 6 hours or on low for 6 to 7 hours. When the chicken is cooked remove it from the broth and shred it with two forks. Add it back into the pot. Stir in the cream cheese and blend until smooth. Add cheddar cheese, cilantro and lime juice. Stir.
- Serve your warm in bowls topped with any of the optional toppings and a side of tortilla chips, if desired, and enjoy!
Here's how to make it on the stovetop:
- In a large soup pot on medium heat the olive oil. Add the onion and cook until soft, about 5 to 6 minutes. Add the poblano, jalapeños, cumin, taco seasoning and a bit of salt and pepper (you can always add more later). Cook for 5 to 10 minutes.
- Add the chicken, salsa verde, canned chiles and 4 cups of chicken broth. Add some more salt and pepper, if needed. Cover and simmer over medium-low heat for 20 minutes, or until the chicken is thoroughly cooked. Remove chicken from the broth and shred with two forks and return to the pot.
- Melt the cream cheese in the microwave for 10 to 15 seconds. Add the cream cheese to the soup and stir. Add the cheddar cheese and simmer for another 5 minutes, or until the cheese is melted and combined into the soup. Turn off the heat and stir in cilantro, lime zest and juice.
- Serve your warm in bowls topped with any of the optional toppings and a side of tortilla chips, if desired.
Nutrition Facts Per Serving
Calories: 294
Total Fat: 17.4g
Saturated Fat: 10.2g
Cholesterol: 63mg
Sodium: 1379mg
Total Carbohydrate: 19.5g
Dietary Fiber: 2.7g
Total Sugars: 7.7g
Protein: 13.9g
Vitamin D: 2mcg
Calcium: 175mg
Iron: 2mg
Potassium: 309mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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