Description
A creamy and spicy chicken soup infused with the flavors of jalapeño poppers, perfect for a comforting meal.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup diced jalapeños (fresh or pickled)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
- Add minced garlic and cook for an additional minute.
- Stir in the shredded chicken, diced jalapeños, cumin, paprika, salt, and pepper.
- Pour in the chicken broth and bring to a simmer.
- Reduce heat and add cream cheese, stirring until melted and well combined.
- Mix in shredded cheddar cheese until melted and creamy.
- Serve hot, garnished with additional jalapeños or cheese if desired.
Notes
- For extra heat, use fresh jalapeños instead of pickled.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freeze leftovers in an airtight container for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg