Rich Tex-Mex soup with salsa verde base, tender chicken, poblano peppers, and cream cheese topped with avocado and crispy tortilla chips.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (approximately 1 pound)
02 - 4 cups low-sodium chicken broth
→ Vegetables and Aromatics
03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, diced
05 - 2 poblano peppers, seeded and diced
06 - 1 jalapeño pepper, seeded and finely diced
07 - 2 cloves garlic, minced
→ Soup Base
08 - 1 1/2 cups salsa verde
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - Salt and black pepper to taste
→ Creamy Elements
13 - 4 ounces cream cheese, cubed and softened
14 - 1/2 cup heavy cream
→ Toppings
15 - 1 ripe avocado, diced
16 - 1 cup tortilla chips, crushed
17 - 2 tablespoons fresh cilantro, chopped
18 - 1 lime, cut into wedges
# How to Prepare:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, poblano peppers, and jalapeño. Sauté for 4 to 5 minutes until vegetables are softened.
02 - Add minced garlic to the pot and cook for 1 minute until fragrant.
03 - Pour in chicken broth and salsa verde. Stir in cumin, smoked paprika, oregano, salt, and black pepper until well combined.
04 - Add chicken breasts to the pot. Bring to a gentle boil, then reduce heat and simmer covered for 15 to 18 minutes until chicken is fully cooked through.
05 - Remove chicken breasts from the pot and shred using two forks. Return shredded chicken to the soup.
06 - Reduce heat to low. Add cubed cream cheese to the pot, stirring constantly until melted and fully incorporated into the soup.
07 - Stir in heavy cream and simmer gently for 3 to 4 minutes. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls. Top each serving with diced avocado, crushed tortilla chips, fresh cilantro, and a squeeze of lime juice.
