Description
This recipe captures the cozy flavor of the restaurant favorite with a simple smoky lime cream twist, elevating it into a special meal for weeknights. The combination of creamy broth, tender shredded chicken, and savory spices makes for a comforting and satisfying family dinner.
Ingredients
- 1 lb boneless skinless chicken breasts
- 5 cups vegetable broth, divided
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin, divided
- 1/2 teaspoon dried oregano
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (4 oz) can mild green chilies
- 1.5 cups frozen corn kernels
- 8 tablespoons full-fat cream cheese, softened, divided
- 4 tablespoons fresh lime juice, divided
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 1 teaspoon ancho chili powder
- 2 tablespoons vegetable broth (for cream)
- Salt and freshly ground black pepper to taste
- 4 cups corn tortilla strips
- 1 cup shredded Monterey Jack cheese
- 1/2 cup fresh cilantro, chopped
Instructions
- Prepare Chicken: Poach the chicken breasts in 4 cups of vegetable broth until cooked through (internal temp 165°F), about 15-20 minutes. Remove chicken and shred, reserving the broth.
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 5-7 minutes until softened. Stir in minced garlic, chili powder, 1/2 teaspoon cumin, and oregano. Cook for 1 minute until fragrant.
- Simmer Soup Base: Pour in the diced tomatoes, reserved chicken broth, and green chilies. Bring to a simmer, then reduce heat and cook for 15 minutes to allow flavors to meld.
- Add Chicken and Corn: Stir in the shredded chicken and frozen corn kernels. Continue to simmer for another 5 minutes until heated through.
- Thicken Soup: In a small bowl, whisk 4 tablespoons of softened cream cheese with a ladleful of hot soup until smooth, then stir back into the main pot. Combine cornstarch and cold water to form a slurry, then add it along with 2 tablespoons of lime juice. Stir continuously until the soup thickens slightly. Season with salt and pepper.
- Prepare Smoky Cream: In a separate small bowl, combine the remaining 4 tablespoons of softened cream cheese, 2 tablespoons of lime juice, ancho chili powder, remaining 1/2 teaspoon cumin, and 2 tablespoons of vegetable broth. Whisk vigorously until smooth and creamy.
- Garnish and Serve: Ladle the hot soup into bowls. Drizzle with the smoky ancho chile-lime cream and garnish generously with corn tortilla strips, shredded Monterey Jack cheese, and fresh cilantro.
Notes
To save time on busy weeknights, use pre-shredded rotisserie chicken instead of poaching breasts. Ensure the cream cheese is softened and at room temperature before adding to the soup base to prevent lumps; if lumps do form, use an immersion blender to quickly blend them smooth.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 60 mg