Ingredients30 m servings 508
- 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 14.5 13.3 141 1590 Full nutrition
ReviewsRead all reviews 13
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...
Hands down one of my go-to recipes when I want something warm, rich, a little spicy and delicious!
I didn't have green chiles, but I did have a can of chipotle peppers. I used two small ones, chopped up. I also added some smoked paprika because I LOVE it. The soup was wonderful!
I'm putting this one in my recipe book! Great! I love that this is fast and easy and I think this is pretty flexible too. I doubled this for my family of 6 and we had some leftovers. We loved th...
Loved it! I didn’t have heavy cream so I used half and half and Plain Greek yogurt! It was delicious.
I added 1/2 cup cooked beats and 14 oz sweet roasted corn to mine and doubled the amount of chicken. Delicious!