Creamy Cilantro Chicken Soup

Welcome back food family!

Ay familia, let me tell you—there’s nothing like a steaming bowl of soup to make the whole house smell like love. This Creamy Cilantro Chicken Soup is like a hug in a bowl. The cilantro brings that fresh, green kick, while the chicken makes it hearty enough to keep even the hungriest teenager quiet for a few minutes. 🤣 It’s creamy, it’s cozy, and it’s the kind of dish that makes you want to sit at the table a little longer, just to savor every spoonful.

🌎 Roots in the Pot

In Mexico, soups are not just food—they’re tradition. From caldo de pollo to sopa de fideo, we grew up knowing that a good soup could cure anything: a cold, a broken heart, or even a bad grade on your report card. Cilantro has always been a star in our kitchens, adding brightness to salsas, tacos, and yes, soups. This recipe takes that heritage and gives it a creamy twist, blending old flavors with a modern touch. It’s like our abuelitas whispering in the kitchen, “Mija, don’t forget the cilantro!”

🌿 Why I Stirred This Up

Living in Chicago, winters can be brutal—your chanclas don’t cut it in the snow, and the wind feels like it’s slapping you across the face. That’s when I crave something that reminds me of home in Mexico. I wanted to make a soup that felt like both worlds: the warmth of my heritage and the comfort of creamy American-style soups. Plus, my family loves chicken, and cilantro is practically in my DNA. So I thought, why not marry the two? And voilà, this creamy cilantro chicken soup was born. It’s my way of saying, “I love you” without having to spell it out—because in my house, food says it louder than words.

🐓 Soup-er Ending

So here it is, mi gente: a soup that’s creamy, delicious, and full of cariño. Perfect for family dinners, Sunday lunches, or those nights when you just want to feel wrapped in tradition. Serve it with warm tortillas or crusty bread, and don’t be shy with the extra cilantro on top. After all, in Mexico we say, “Lo que no mata, engorda”—what doesn’t kill you, fattens you up. And honestly, with this soup, I don’t mind a little extra love around the waist.

Servings: 4 to 6

Ingredients for Cilantro Soup:

• 1/2 cup CREAM CHEESE

• 1 can EVAPORATED MILK

• 2 to 4 cups CHICKEN BROTH (use as needed to reach your preferred thickness consistency)

• 2 cups CILANTRO

• 1/4 ONIOIN

• 2 large GARLIC CLOVES

• KNORR CHICKEN BOUILLON to taste

Other Ingredients:

• 3 lbs CHICKEN BREAST

• 1/4 cup OLIVE OIL

• 1 tsp KOSHER SALT

• 1 tsp BLACK PEPPER

• 1 tsp MEXICAN OREGANO

• 6 tbs UNSALTED BUTTER

• 3 tbs FLOUR

• Optional: Garnish with Fresh Cilantro

  
  

Instructions:

• Blend all the CILANTRO SOUP ingredients in a blender. Set aside. PRO TIP: Make your own chicken broth my mixing 1/2 tbs Knorr Chicken Bouillon per cup of hot water. When blending anything hot remove the blender lid cap to allow steam to vent and avoid pressure buildup. Blend at a low setting to avoid an upward splatter.

• Cut the CHICKEN in small chunks and season with the OLIVE OIL, KOSHER SALT, BLACK PEPPER and MEXICAN OREGANO. Set aside.

• In a pan over medium heat add 3 tbs of BUTTER and cook the chicken until toasty on all sides. Remove the chicken and grease from the pan only leaving about 1 tbs of chicken grease.

• Over medium heat add 2 tbs of BUTTER to the pan to melt with the chicken grease then add the FLOUR. Keep stirring until fully incorporated with the butter. Slowly add the cilantro soup. At this point you can add more chicken broth to thin out the soup if you'd like.

• Set the stove to low heat and return the chicken to the pan to mix with the cilantro soup. Simmer for about 10 minutes or until it comes to a soft simmer. Serve hot. Garnish with chopped cilantro.