Best Creamy Chile Chicken Soup Recipes

CREAMY CHILE CHICKEN SOUP

Creamy Chile Chicken Soup image

Chicken, cream, green chilies and spices give this soup a true fiesta kick!

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 30m

Yield 6

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil
1 small onion, diced
1 (4 ounce) can diced green chiles
1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
8 ounces cream cheese
1 ½ cups Swanson® Unsalted Chicken Broth
1 ½ cups heavy cream
2 teaspoons lemon juice
3 teaspoons garlic powder
2 teaspoons salt
2 teaspoons cumin
1 teaspoon onion salt
2 pinches cayenne pepper
1 cup shredded cooked chicken, or more to taste
1 bunch green onions, white part only, chopped
4 tablespoons chopped fresh cilantro, or more to taste
1 cup crushed tortilla chips, for garnish

Steps:

Melt oil over medium heat. Saute onion in oil until translucent. Add green chilies and diced tomatoes. Cook, stirring constantly until about half the liquid evaporates. Add cream cheese and cook until melted, 3 to 5 minutes. Stir constantly.
Stir in Swanson® Unsalted Chicken Broth, cream, and lemon juice. Season with garlic powder, salt, cumin, onion salt, and cayenne. Add shredded chicken and heat until warmed through.
Garnish each serving with chopped green onions, chopped cilantro, and crushed tortilla chips.

Nutrition Facts : Calories 508.1 calories, Carbohydrate 14.5 g, Cholesterol 140.6 mg, Fat 45 g, Fiber 2.5 g, Protein 13.3 g, SaturatedFat 23.6 g, Sodium 1589.9 mg, Sugar 4.2 g

CREAMY GREEN CHILE CHICKEN SOUP RECIPE

Creamy Green Chile Chicken Soup Recipe image

Provided by dawnu1

Number Of Ingredients 13

Ingredients

1 Tbs. canola oil
1/2 large onion
2 garlic cloves, minced
3 c. chicken stock
1 1/2 c. chicken, cooked and shredded
1 c. roasted green chile, diced
1 Tbs. flour
8 oz. cream cheese, softened
1 c. half and half
1/2 tsp. garlic powder
1/4 . tsp. onion powder
1/4 tsp. salt
1/2 tsp. pepper

Steps:

In a large saucepan or dutch oven, heat oil over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic and cook for about a minute, until fragrant. Add chicken stock, raise heat and bring to a boil. When stock is boiling, remove 1/2 c. of broth and let it cool. To the boiling broth, add shredded chicken and green chile. After reserved broth is cool, add 1 Tbs. of flour to it and whisk until well blended. Add the flour mixture back into the boiling broth and mix well. Cook for 15 minutes, stirring frequently. In a small bowl, add the cream cheese. Gradually add the half and half, whisking constantly. This is so the mixture won't be as clumpy when you add it to the soup; if it's a little clumpy, don't worry because it will end up melting into the soup. Add the cream cheese mixture gradually into the soup, whisking constantly. When cream cheese mixture is added, reduce the heat to a simmer. Simmer the soup for 10 minutes, stirring occasionally until the soup thickens. Do not boil. Ladle soup into bowls and enjoy! *Serve with warm flour tortillas if possible