Ingredients

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 large jalapeños, seeds removed and diced (adjust number based on spice preference)

1 pound boneless, skinless chicken breasts

4 cups chicken broth

1 cup heavy cream (can substitute half with low-fat milk for a lighter version)

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup crumbled bacon (optional for added flavor)

Fresh cilantro for garnish

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened.

Step 2: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes.

Step 3: Add the chicken breasts to the pot, followed by the chicken broth. Bring to a boil, then reduce the heat and simmer for 15 minutes until the chicken is cooked through.

Step 4: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 5: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper.

Step 6: Add the softened cream cheese, stirring until it is fully incorporated and the soup is creamy.

Step 7: Mix in the shredded cheddar cheese until melted and combined. If using, add the crumbled bacon for added flavor.

Step 8: Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.

Step 9: Serve hot, garnished with fresh cilantro.

Tips & Variations

For a milder soup, reduce the number of jalapeños or leave the seeds in to control spice level.

Swap out chicken breasts for thighs for a juicier texture.

Add corn or black beans for extra texture and heartiness.

Use low-fat cream cheese and milk to lighten the dish without losing creaminess.

Serve with tortilla chips or crusty bread to soak up the flavorful broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream and cheese from separating. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this soup spicier?

Yes, you can increase the number of jalapeños, include the seeds, or add a pinch of cayenne pepper for more heat. Adjust gradually to suit your taste.

What can I use instead of cream cheese?

If you prefer a dairy-free option, try substituting cream cheese with a blended avocado or a dairy-free cream cheese alternative. Keep in mind this may alter the flavor and texture slightly.