Creamy Chicken Tortilla Soup Recipe Is a Spoonful of High-Protein Deliciousness High Protein Recipes Soups Slow Cooker Chicken Recipes Dinner Lunch Gluten-free Mexican Recipes

I just had the opportunity to visit some friends who have a beautiful new baby boy. It was so wonderful to be with them and cook a few meals to share and freeze. We all loved this delicious creamy chicken tortilla soup recipe and hope you will as well. The slow-cooked or stovetop soup recipe comes together very easily in a few simple steps and is amazing on a cold day. Plus this is a high-protein recipe, so you get the health benefits of protein in every spoonful. 

To make this slow-cooker recipe you will need a yellow onion, a poblano pepper (optional, but does add great flavor), fresh jalapeños, ground cumin, taco seasoning, boneless chicken breasts or thighs, salsa verde, a can of chopped green chiles, chicken broth, cream cheese, cheddar cheese, fresh cilantro and a lime. For serving this gluten-free meal, you can also grab some tortilla chips, plain Greek yogurt or sour cream, avocado and green onion.

Cooking Tip: For slow cooker version, melt your cream cheese in the microwave for 15 to 20 seconds to make blending easier.

Serve this creamy chicken soup recipe for lunch or as an easy dinner. If you want to make this soup on the stovetop, see Recipe Notes below.

Cuisine: Mexican / Tex-Mex
Prep Time: 20 minutes
Cook Time: 30 minutes (stove top) or 4 to 6 hours (slow cooker)
Total Time: 50 minutes to 6 hours and 20 minutes
Servings: 6

Ingredients

• 1 yellow onion, chopped
• 1 poblano pepper, chopped (optional)
• 1 - 2 jalapeños, seeded and chopped
• 2 - 3 teaspoons ground cumin
• 2 - 3 teaspoons taco seasoning
• 1 - 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 3 cups salsa verde
• 4 ounces (1 can) chopped green chiles
• 3 - 4 cups chicken broth
• 8 ounces cream cheese, at room temperature
• 1 cup shredded cheddar cheese
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced

Optional Toppings

• tortilla chips
• yogurt 
• sour cream
• avocado 
• green onion
• avocado

Here's how to make it: 

1. Put the onions, peppers, chicken, seasonings, including a pinch of salt and black pepper into the slow cooker. Pour in salsa, chopped green chiles and 3 cups of chicken broth. Cover and cook on high for 4 to 5 hours or low for 6 to 7 hours.
2. Remove lid and if chicken is done remove from the soup and shred with two forks, pulling it apart and placing it back into the slow cooker. Turn slow cooker to low and stir in cream cheese, mixing it until it is smooth and blended. Add cheddar cheese, lime juice and cilantro.
3. Serve warm in bowls with tortilla chips on the side or broken into pieces on top. Add any additional toppings you like!
4. Stovetop Directions: Sauté onion and peppers in a stock pot. In a separate skillet cook bite-sized pieces of chicken with seasonings. When chicken is cooked, add to onions and peppers, and then add salsa, broth and green chilies. Heat mixture for 20 minutes on medium-low, then add cream cheese (just melt for 15 to 20 seconds in microwave) and cheddar cheese. Stir for about 5 minutes, then add cilantro and lime juice.

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