Ingredients30 m servings 508 cals
- Melt oil over medium heat. Saute onion in oil until translucent. Add green chilies and diced tomatoes. Cook, stirring constantly until about half the liquid evaporates. Add cream cheese and cook until melted, 3 to 5 minutes. Stir constantly.
- Stir in Swanson(R) Unsalted Chicken Broth, cream, and lemon juice. Season with garlic powder, salt, cumin, onion salt, and cayenne. Add shredded chicken and heat until warmed through.
- Garnish each serving with chopped green onions, chopped cilantro, and crushed tortilla chips.
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Per Serving: 508 calories; 45 g fat; 14.5 g carbohydrates; 13.3 g protein; 141 mg cholesterol; 1590 mg sodium. Full nutrition
ReviewsRead all reviews 9
12-28-15 ~ FANTASTIC! This is one of the BEST recipes that I have made in 2015. I made a double batch, but only had one can of green chilies so I diced up a jalapeño to make up the difference. T...
One word: DELICIOUS!!! My husband who isn't a soup lover reluctantly took a bite and never came up for air until the bowl was empty...and then went back for seconds!! I made it to recipe exc...
Really great soup! I made a few minor changes- I replaced the heavy cream with evaporated milk because I like my arteries, I added some extra chicken and some corn as well. Delicious!
This was good, quick, kids liked dipping taquitos in it. Quite rich though- wonder what evaporated milk would do? Did use low fat cream cheese with no problem
Loved this recipe! I like things spicier, so I added more cayenne pepper, cumin, & garlic.
This reminds me of a crockpot recipe I have but this is better. I didn't have roasted tomatoes so I used fresh medium picante and adjusted my seasonings. I'll be making this again.