Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 4 fresh jalapenos, sliced
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 4 cups chicken broth
- 1 cup heavy cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional garnishes: chopped cilantro, bacon bits, sliced jalapenos
Instructions
- Gather all ingredients and pre-cook chicken or use leftovers.
- In a large pot, heat olive oil, sauté diced onion until translucent (3-4 mins).
- Add sliced jalapenos and minced garlic, cook until fragrant (2 mins).
- Pour in chicken broth, add cream cheese, stirring until melted and the mixture is smooth.
- Bring to a gentle simmer, stirring continuously. Add heavy cream, season with salt and pepper.
- Stir in cooked chicken and shredded cheddar cheese, cook on low until cheese melts and soup thickens.
- Serve hot, garnished with cilantro, bacon bits, or jalapenos as desired.
Notes
- Use fresh jalapenos for the best flavor; remove seeds for milder spice.
- Substitute dairy with coconut cream and dairy-free cheese for a dairy-free version.
- This soup stores well in airtight containers and can be reheated easily.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Keto, American
- Diet: Keto
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330 kcal Kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg