Cream Cheese Chicken Soup Recipe

This easy chicken soup recipe gets its creamy goodness from the addition of cream cheese. Thanks to some frozen veggies and a can of creamed corn, this old-school chicken soup recipe is very fast to make. This recipe was adapted from one from Jane Lim and her blog, Little Corner of Mine.

Makes 6 Cups Cream Cheese Chicken Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

• 2 tbsp butter
• 1/2 yellow onion, chopped
• 1 chicken breasts, sliced
• 1 cup frozen mixed peas and carrots
• 4 oz cream cheese
• 1 can (14-oz) cream-style corn
• 1 1/4 cup milk
• 2 cups chicken broth
• 1/4 tsp black pepper
• 1 cup of mozzarella cheese
• chopped cilantro or parsley as garnish, optional

Preparation:

Melt butter in a saucepan, over medium heat, and add onions. Saute until golden-brown, then add the sliced chicken breast. Cook for a few minutes, until the chicken is no longer pink, add peas and carrots. Add cream cheese, stir until cheese melted. Add cream corn and milk. Stir well to mix. Add the chicken broth. Stir and bring to a simmer; turn off heat and stir in the mozzarella and a dash of black pepper. Taste for seasoning, adjust, garnish, and serve hot.

Mexican-Style Shredded Chicken Soup Recipe

This easy and brightly flavored chicken soup recipe is inspired by the classic Mexican tortilla soup. You can make this chicken soup as mild, or wild as you want by simply adjusting the amount of hot peppers. Garnish with tortilla chips, cheese and sour cream for a hearty meal, or eat as-is for a light and tasty treat.

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 1 cup chopped carrots
• 4 large cloves garlic, minced
• 3 boneless skinless chicken breasts
• 6 cups chicken stock
• 14 ounces whole tomatoes in puree, crushed
• 2 jalapeno peppers, seeded and minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 tsp salt, or to taste
• 1 tsp freshly ground black pepper
• 2 tablespoons chopped fresh cilantro leaves
• sour cream, grated Cheddar cheese, and broken tortilla chips to garnish, optional

Preparation:

Heat the olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 8 minutes, or until the onions start to turn golden. Add the garlic and cook for 30 seconds. Add the chicken breasts, chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, salt, pepper, and the cilantro, if using. Bring the soup to a boil, then lower the heat and cook at a low simmer.

After 15 minutes, remove the chicken breasts from the soup with tongs, and allow to cool on a plate. When the chicken is cool enough to handle, shred the meat, and add back to the soup. Continue simmering the soup until the vegetables are tender. Serve soup hot garnished with optional toppings.