Ingredients
Proteins and Broth
- 2 pounds boneless, skinless chicken breasts (or 1 rotisserie chicken)
- 6 cups low-sodium chicken broth
Fresh Vegetables
- 1 large yellow onion, diced
- 5 garlic cloves, minced
- 2 poblano peppers, seeded and diced
- 1 red bell pepper, diced
- 1-3 fresh jalapeños, minced (adjust for heat preference)
- 1 cup corn kernels (fresh, frozen, or canned)
Pantry and Spices
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1.5 teaspoons dried Mexican oregano
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Canned Ingredients
- 1 can (28 ounces) crushed fire-roasted tomatoes
- 1 can (10 ounces) red enchilada sauce
- 1 can (14.5 ounces) diced tomatoes with green chiles
Dairy Components
- 1 cup heavy cream
- ½ cup Mexican crema or sour cream
- 4 ounces cream cheese, cubed
For Serving
- Crispy tortilla strips
- 1 cup shredded sharp cheddar cheese
- ½ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Sliced jalapeños (optional)
- Sliced avocado (optional)
Instructions
- Cook your protein. If using raw chicken, bring broth to boil in a large pot. Add chicken breasts, return to simmer, and cook 16 minutes until internal temperature reaches 165°F. Remove, cool slightly, and shred into bite-sized pieces. Reserve broth. (If using rotisserie chicken, skip this step and simply shred the meat.)
- Build your flavor base. Heat olive oil in a large pot over medium heat. Add diced onion and cook 5 minutes until softened and translucent. Add minced garlic and cook 90 seconds until fragrant.
- Bloom your spices. Add cumin, oregano, paprika, coriander, cayenne, salt, and pepper. Stir constantly for 90 seconds to bloom the spices and release their essential oils.
- Cook your vegetables. Add diced poblanos, red bell pepper, and minced jalapeños. Stir well and cook 6-8 minutes, stirring occasionally, until peppers soften.
- Add your liquids. Pour in crushed fire-roasted tomatoes, scraping up any fond from the pot bottom. Add diced tomatoes with green chiles, enchilada sauce, and reserved chicken broth. Stir thoroughly.
- Simmer the base. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 15 minutes.
- Add chicken and corn. Stir in shredded chicken and corn kernels. Cook 5 minutes, stirring occasionally. Taste and adjust salt and pepper as needed.
- Temper the cream. In a medium bowl, whisk together heavy cream and Mexican crema. Slowly ladle about 1 cup of hot soup into the cream mixture while whisking constantly. Whisk for 30 seconds until combined.
- Incorporate the cream. Slowly pour the tempered cream mixture back into the pot while stirring constantly. Continue stirring for 2-3 minutes to fully incorporate and create a silky texture.
- Melt in the cream cheese. Add cubed cream cheese to the pot. Stir constantly for 3-4 minutes as it melts and creates a rich, velvety consistency.
- Final seasoning and serving. Taste and adjust seasoning as needed. Ladle into bowls and top with crispy tortilla strips, shredded cheddar, fresh cilantro, and lime wedges. Add optional jalapeños and avocado if desired.
Notes
- Fire-roasted tomatoes create noticeably deeper flavor than standard canned tomatoes
- Make tortilla strips fresh for superior texture and crunch
- Customize heat level by adjusting jalapeño quantity
- Soup can be prepared ahead up to the cream-adding step and refrigerated
- Freezes beautifully for up to three months
- Slow cooker variation: Add all ingredients except cream components to slow cooker; cook on low 6-8 hours or high 3-4 hours. Add cream components in final 20 minutes of cooking.
- Authentic enchilada sauce made from dried chiles elevates the soup further but store-bought sauce works well
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican-Inspired, Tex-Mex
- Diet: Gluten Free