Description
A comforting and creamy soup with a spicy kick from jalapenos, perfect for chilly nights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup cream cheese
- 1 cup cheddar cheese, shredded
- 1 cup diced jalapenos (fresh or pickled)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onions and garlic, sautéing until they become translucent and fragrant.
- Stir in the shredded chicken, jalapenos, chili powder, and cumin. Cook for a few minutes until the spices become aromatic.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Add the cream cheese and stir until it melts and is well combined into the soup.
- Stir in the shredded cheddar cheese until it melts into the pot.
- Season with salt and pepper to taste.
- Serve hot, garnished with extra jalapenos or cheese if desired.
Notes
This soup can be made ahead and stored in the fridge for up to 3 days. Freeze for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 348
- Sugar: 1g
- Sodium: 787mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg