Creamy Cheesy Green Chile Soup

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"One of my favorite creamy spicy soups. Now, to make this quick and easy; I take advantage of rotisseries chicken, canned potatoes; and, pre-shredded cheese. Obviously, if you have time; I would cook my own chicken and potatoes; and grate my own cheese. But, this is meant to be a quick and easy soup. Now, the garnishes for me, really make all the difference. I like to serve the soup with fresh grilled soft flour or corn tortillas; or tortilla chips. Add a crisp iceberg wedge on the side; for a really nice easy lunch or dinner."

Original recipe yields 4-8 servings
  • Garnish


  • Serving Size: 1 (459.7 g)
  • Calories 494.9
  • Total Fat - 20.5 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 266 mg
  • Sodium - 605.5 mg
  • Total Carbohydrate - 45.1 g
  • Dietary Fiber - 9.4 g
  • Sugars - 7.9 g
  • Protein - 34.4 g
  • Calcium - 467.4 mg
  • Iron - 4.3 mg
  • Vitamin C - 31 mg
  • Thiamin - 0.2 mg

Note: Cream Cheese ... While the cream cheese is still cold; cut, into 1/2" pieces, and dust with the flour on all sides. Then, let it set at room temperature to soften. The flour will help to thicken the soup as the cheese melts. TIP: Using a knife dipped in hot water; or, using dental floss works best to cut soft cheese. Or, you can freeze it until firm; then, cut

Step 1

Base ... In a large soup pot; add the vegetable oil; and, bring to medium heat. Add the onion, garlic, potatoes, cumin, chili powder, and oregano; and, saute 4-5 minutes, stirring often. You don't want the vegetables to brown; and, if the pan seems a bit dry - add a couple tablespoons of water.

Step 2

Once the vegetables are tender, use a potato masher or a fork, to lightly break up the potatoes. You aren't making mashed potatoes; you are just breaking them up a bit.

Step 3

Chilies, Broth and Chicken ... Add the green chilies; and, mix to combine. Then, add the broth; and, bring to medium heat - just under a boil. Once everything is heated through; remove from the heat, and add the cheeses (note, I only use one cup of the pepperjack cheese; add more if you like), a little at a time. Stirring slowly until everything is incorporated. Then, add the milk; and return to medium heat until everything is thickened and melted. Then, reduce to medium low heat to simmer. This entire step should take about 5-7 minutes.

Step 4

Add the chicken, a little hot sauce (to taste); and, season with salt and pepper only if necessary. Let the soup simmer about 10 minutes. Basically, the soup is done; just add the cilantro right before serving.

Step 5

Finish and Serve ... Ladle the soup into bowls; and, this is where the fun begins. I love the toppings. Lime wedges are a must. I love to squeeze a lime wedge into each bowl. The avocado is also a favorite; and, I love the sweet corn. Fresh grilled corn is always best ... but, you can just microwave frozen corn and add it to the soup; it works just as well, with less work. And, finally cotija cheese; which is optional, but, really delicious. Cotija is a firm Mexican salty 'crumbly' textured cheese, similar to Feta. And, as I said, grilled or warmed tortillas; or, tortilla chips are perfect to add. Plus, a nice side salad makes a great dinner.

Tips & Variations

No special items needed.



DEEEEEEEEElicious soup! I did a few ingredients different but the outcome was a killer soup, this is rich but so good . Thank you Kchurchill5!

review by:
(13 Sep 2016)