Ingredients:

  • 2 Tbsp Neutral Oil (e.g., Rapeseed/Canola or Olive)
  • 1 large Yellow Onion, finely diced
  • 1 medium Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • 2 tsp Smoked Paprika (Pimentón Ahumado)
  • 1 Tbsp Chili Powder (medium heat)
  • 1/2 tsp Dried Oregano
  • 1 (14.5 oz) can Canned Diced Tomatoes, undrained
  • 1 (4 oz) can Canned Green Chilies (mild)
  • 6 cups Low-Sodium Chicken Stock/Broth
  • 5 lbs Boneless, Skinless Chicken Breasts or Thighs
  • Salt and Black Pepper, To taste
  • 8 oz Full-Fat Cream Cheese, softened and cubed
  • 1 Tbsp Fresh Lime Juice
  • 1/4 cup Fresh Coriander (Cilantro), chopped

Instructions:

  1. Sauté Aromatics: Heat oil in the large pot over medium-high heat. Add diced onion and bell pepper. Sauté until softened, about 5-7 minutes.
  2. Add Garlic and Bloom Spices: Stir in the minced garlic, cumin, smoked paprika, chili powder, and oregano. Cook for 60 seconds until fragrant.
  3. Deglaze and Add Liquids: Stir in the canned diced tomatoes and green chilies. Cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
  4. Introduce Chicken and Stock: Add the 6 cups of chicken stock and the whole chicken pieces (breasts or thighs). Season generously with salt and pepper.
  5. Simmer: Bring the soup to a gentle simmer. Reduce heat and cook, uncovered, for 15-20 minutes, or until the chicken is fully cooked through (internal temperature reaches 165°F / 74°C).
  6. Remove and Shred Chicken: Carefully remove the cooked chicken pieces and transfer them to a bowl. Shred the chicken using two forks or a stand mixer. Set aside.
  7. Blend the Soup Base: Using an immersion blender, blend the remaining soup mixture in the pot until completely smooth and velvety. If using a standard blender, work in small batches and vent the lid.
  8. Incorporate Cream Cheese: Reduce the heat to low. Add the cubed, softened cream cheese one cube at a time, stirring constantly until fully melted and incorporated. Ensure the soup does not boil vigorously.
  9. Return Chicken and Season: Stir the shredded chicken back into the creamy soup base. Add the fresh lime juice and chopped fresh coriander. Taste and adjust seasoning. Simmer gently for 5 minutes to heat the chicken through.
  10. Serve: Ladle the hot soup into bowls. Top immediately with a generous scattering of crispy tortilla strips, shredded cheese, diced avocado, and a dollop of crème fraîche or sour cream, served alongside a lime wedge.