1-Getting started: Getting started with this chicken verde tortilla soup is as easy as it is rewarding, and it’s ideal for busy professionals or newlyweds cooking together. First, prepare all your ingredients by dicing the onion, chopping the poblano and jalapeños, and getting your chicken ready don’t forget to measure out the spices like cumin and taco seasoning. This step ensures everything moves smoothly once you’re at the stove.

2-Next, heat olive oil in a large pot over medium heat and sauté the diced onion for about 5 minutes until it’s soft and fragrant. Add the chopped poblano, jalapeños, 2 teaspoons ground cumin, 2-3 teaspoons taco seasoning, a bit of salt, and pepper, then cook for another 5-10 minutes to build those flavorful layers. Now, for a similar Mexican-inspired soup idea, pour in 4 cups (960 ml) of broth along with the chicken, diced green chilies, and salsa verde, then partially cover and simmer on medium-low heat for 20 minutes until the chicken is fully cooked.

3-Once that’s done, quickly melt the 6 ounces of cream cheese separately, shred the cooked chicken, and stir the cream cheese into the soup until it turns smooth and creamy. Mix in the shredded chicken and 1 cup of shredded white cheddar cheese, then cook for another 5 minutes until the cheese melts perfectly. Finish by removing from heat, stirring in fresh cilantro and lime juice for a burst of flavor, and serving with toppings like sliced avocado, Greek yogurt, green onions, crushed tortilla chips, and extra jalapeño. The whole process takes about 20 minutes to prepare and 30 minutes to cook, totaling around 50 minutes.