Cream of Chile Chicken Soup
Dive into the rich, velvety flavors of Cream of Chile Chicken Soup, a comforting and flavorful dish that's perfect for cozy nights or whenever you're craving a hearty bowl of goodness. Featuring tender, shredded chicken simmered in a creamy base infused with roasted green chiles, smoky paprika, and fragrant cumin, this recipe strikes the perfect balance between warmth and spice. Blended to perfection for a silky texture, the soup is finished with a touch of lime juice for brightness and garnished with fresh cilantro, shredded cheddar, and crispy tortilla strips for added crunch and indulgence. Ready in just 45 minutes, this easy-to-make soup is a must-try for fans of Southwestern-inspired flavors. Perfect for friends, family, or a satisfying dinner, this one-pot dish is sure to become a new favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 ounces roasted green chiles, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 0.5 cup shredded cheddar cheese (optional for garnish)
- 1 cup tortilla strips (optional for garnish)
Instructions
Season the chicken breasts with salt and pepper on both sides.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove from the pot and set aside.
In the same pot, add the diced onion and sauté for 3-5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the roasted green chiles, cumin powder, and smoked paprika. Stir to combine and cook for 2 minutes to release the flavors.
Pour in the chicken broth and bring the mixture to a simmer. Return the seared chicken breasts to the pot, reduce the heat to low, and cover. Simmer for 15 minutes or until the chicken is fully cooked and tender.
Remove the chicken breasts from the pot and shred them using two forks. Set the shredded chicken aside.
Using an immersion blender, blend the soup until smooth (or transfer the soup to a countertop blender in batches and blend, then return to the pot).
Reduce the heat to low and whisk in the heavy cream and cream cheese until fully incorporated and smooth.
Return the shredded chicken to the pot and stir to combine. Add lime juice, taste, and adjust seasoning with salt and pepper as needed.
Serve the soup hot, garnished with chopped fresh cilantro, shredded cheddar cheese, and tortilla strips if desired.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.1 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 719 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
