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

Adjust the number of jalapeños to control the spice level to your preference.

For a lighter version, substitute half of the heavy cream with low-fat milk.

Add diced potatoes or corn for extra texture and heartiness.

Use cooked rotisserie chicken as a time-saving shortcut.

For a vegetarian option, skip the chicken and use vegetable broth with extra beans or tofu.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream cheese and cheddar from separating. This soup is best enjoyed fresh but can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

FAQs

Can I make this soup spicier or milder?

Yes, you can adjust the heat by using more or fewer jalapeños, or leaving the seeds in for extra spiciness. Removing the seeds lowers the heat, making it milder.

Can I use other types of cheese?

Absolutely! While cheddar adds great flavor, you can try Monterey Jack, pepper jack, or even a mix of cheeses that melt well to suit your taste.