Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 large chicken breasts, cooked and shredded
- 4 cups chicken broth
- 3 large jalapeño peppers, seeded and chopped
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: crispy bacon bits or sliced jalapeños for extra spice
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in garlic and cook for an additional minute until fragrant.
- Add chopped jalapeños to the pot and sauté for 3-4 minutes, adjusting the amount for desired spice level.
- Add shredded chicken, chicken broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in softened cream cheese and shredded cheddar cheese until melted and smooth. Incorporate sour cream and stir well for creaminess.
- Adjust seasoning as needed. Garnish with chopped cilantro, and optional bacon or jalapeño slices. Serve hot.
Notes
- For milder flavor, remove seeds and membranes from jalapeños.
- Adjust spice levels by adding more or fewer jalapeños.
- For dairy-free options, use coconut or cashew-based cream substitutes.
- This soup refrigerates well for up to 3 days; reheat on stove over low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 1/3 cups)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg