Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large sweet onion, diced (approx. 1 ½ cups)
  • 4 cloves fresh garlic, minced
  • 3-4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
  • 4 cups low-sodium chicken broth (950 ml)
  • 2 cups roasted green chiles, chopped (fresh or canned - about 470ml)
  • 8 oz cream cheese, softened (225g)
  • ½ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Tortilla chips, for garnish

Instructions:

  1. Dice the onion and mince the garlic.
  2. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  3. Add chicken breasts to the pot and stir for about 3 minutes until lightly browned on the outside.
  4. Pour in chicken broth and add chopped green chiles. Bring to a gentle boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C).
  5. Remove chicken breasts from the pot and shred them using two forks.
  6. Return shredded chicken to the pot. Stir in softened cream cheese and lime juice.
  7. Let simmer for an additional 10 minutes, stirring occasionally, until the soup is creamy and the cream cheese is fully incorporated.
  8. Stir in fresh cilantro. Ladle soup into bowls and garnish with tortilla chips.