Description
A warm, creamy soup combining spicy jalapeños, rich cream cheese, cheddar, and hearty shredded chicken for a comforting, flavorful dish.
Ingredients
Scale
- 1 tbsp olive oil or butter
- 4 slices bacon, chopped
- 1 small onion, diced
- 3–4 jalapeños, seeded and finely chopped
- 3 cloves garlic, minced
- 1 lb (450g) cooked shredded chicken
- 4 cups chicken broth
- 1 (8 oz) block cream cheese, softened and cubed
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (optional)
- 1/2 cup heavy cream
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Optional toppings: extra cheddar, chopped jalapeños, green onions, crumbled bacon
Instructions
- Heat a large pot or Dutch oven over medium. Add the chopped bacon and cook until crispy.
- Remove bacon with a slotted spoon and set aside. Leave about 1 tbsp bacon grease in the pot or use olive oil instead.
- Add the diced onion and chopped jalapeños to the pot. Sauté for 4–5 minutes until softened.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the shredded chicken and chicken broth. Bring to a gentle boil and reduce heat to simmer for 10 minutes.
- Lower the heat to low and add in the cubed cream cheese, stirring often until melted.
- Add the cheddar and Monterey Jack (if using), then pour in the heavy cream and stir until smooth and melted.
- Season with smoked paprika, salt, and pepper to taste. Simmer on low for an additional 5–10 minutes to blend flavors.
- Ladle into bowls and top with crispy bacon, extra cheddar, chopped jalapeños, or green onions if desired.
Notes
Use rotisserie chicken to save time and soften cream cheese ahead of time for easier melting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg