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Ingredients

3 tablespoons olive oil 1 small onion, diced 1 (4 ounce) can diced green chiles 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained 8 ounces cream cheese 1 ½ cups Swanson® Unsalted Chicken Broth 1 ½ cups heavy cream 2 teaspoons lemon juice 3 teaspoons garlic powder 2 teaspoons salt 2 teaspoons cumin 1 teaspoon onion salt 2 pinches cayenne pepper 1 cup shredded cooked chicken, or more to taste 1 bunch green onions, white part only, chopped 4 tablespoons chopped fresh cilantro, or more to taste 1 cup crushed tortilla chips, for garnish

Nutrition Info

508.1 calories carbohydrate: 14.5 g cholesterol: 140.6 mg fat: 45 g fiber: 2.5 g protein: 13.3 g saturatedFat: 23.6 g servingSize: - sodium: 1589.9 mg sugar: 4.2 g transFat: : - unsaturatedFat: : -

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® 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.

6 servings

Chicken, cream, green chilies and spices give this soup a true fiesta kick!