Ingredients
For the Soup Base:
2 tablespoons olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
4 cups cooked chicken, shredded (rotisserie chicken works great)
6 cups chicken broth (low sodium recommended)
1 (15 ounce) can tomato sauce
1 (4 ounce) can diced green chiles, undrained
8 ounces cream cheese, softened and cut into cubes (full-fat recommended)
1/2 cup heavy cream
1/4 cup cornstarch (optional, for thickening), mixed with 1/4 cup cold water to make a slurry
The Spice Blend:
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
For the Cheesy Goodness:
2 cups Monterey Jack cheese, shredded (or cheddar/Mexican blend)
Suggested Garnishes:
Fresh cilantro, chopped
Sour cream or Greek yogurt
Diced avocado
Lime wedges
Tortilla strips or crushed tortilla chips
Jalapeño slices (fresh or pickled)
Instructions
1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté for 5–7 minutes, stirring occasionally, until softened and lightly translucent.
3. Stir in the minced garlic and cook for about 30 seconds, just until fragrant, stirring constantly to avoid burning.
4. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook the spices for 30–60 seconds, stirring, to bloom their flavor.
5. Pour in the chicken broth and tomato sauce, then add the diced green chiles with their liquid. Stir well to combine.
6. Add the shredded cooked chicken to the pot and season with salt and freshly ground black pepper to taste. Bring the soup up to a gentle simmer.
7. Reduce the heat to medium-low and let the soup simmer for about 10–15 minutes to allow the flavors to meld.
8. Stir in the cream cheese cubes a few at a time, whisking or stirring until completely melted and smooth before adding more. Continue until all of the cream cheese is incorporated.
9. Pour in the heavy cream and stir until the soup is creamy and well combined. Taste and adjust seasoning with additional salt, pepper, or chili powder if desired.
10. If you prefer a thicker soup, stir the cornstarch slurry (cornstarch mixed with cold water) into the simmering soup. Cook for 2–3 minutes, stirring frequently, until the soup thickens slightly.
11. Reduce the heat to low and gradually stir in the shredded Monterey Jack cheese, a handful at a time, until melted and smooth.
12. Once the soup is creamy and heated through, remove from the heat. Ladle into bowls and top with your choice of garnishes such as cilantro, sour cream, avocado, lime wedges, tortilla strips, and jalapeño slices. Serve hot.
Notes
Rotisserie chicken is a great time-saver and adds extra flavor; you can also use leftover roasted or poached chicken.
Adjust the spice level by increasing or decreasing the chili powder and cayenne; using mild green chiles will keep the heat gentle.
Full-fat cream cheese and heavy cream give the best creamy texture; low-fat versions may result in a thinner soup or slightly grainy texture.
If your cream cheese is very cold, let it soften at room temperature or microwave it briefly so it melts into the soup more easily.
For a smoother consistency, you can blend a portion of the soup with an immersion blender before adding the cheese, then return it to the pot.
This soup thickens as it cools; when reheating leftovers, stir in a splash of broth or milk to loosen it back to a creamy, soup-like consistency.
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently over low heat, stirring often so the cheese does not separate.
Serve with warm tortillas, cornbread, or a simple green salad for a complete meal.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired, Tex-Mex