Description
A creamy, spicy delight that combines chicken, jalapeños, and rich cheeses for a comforting bowl of soup, perfect for any occasion.
Ingredients
Scale
- 2 chicken breasts
- 1 onion, diced
- 2 cloves garlic, minced
- 2–3 fresh jalapeños, seeded and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup low-fat milk (optional)
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish
- Crumbled bacon for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Sauté the diced onions for about 5 minutes until translucent.
- Add minced garlic and diced jalapeños, cooking for an additional 2 minutes.
- Introduce chicken breasts to the pot.
- Pour in the chicken broth and bring to a boil, then reduce heat to simmer for 15 minutes.
- Remove chicken and shred using two forks; return shredded chicken to the pot.
- Stir in heavy cream and optional low-fat milk.
- Add ground cumin, paprika, salt, and pepper; mix well.
- Incorporate cream cheese until fully mixed, then add shredded cheddar cheese.
- Let the soup simmer for another 5 minutes before serving.
- Ladle into bowls, garnishing with cilantro and crumbled bacon if desired.
Notes
Adjust the heat by varying the number of jalapeños used. The soup can be stored in the refrigerator for 3-4 days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: soup, chicken soup, jalapeño popper, comfort food, spicy soup
